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THEGUITARCHEF
Thai curry with cauliflower rice and fish fillet
Curry with white fish, green beans, cauliflower and pandan rice. Finish with coriander.
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Ingredients
Directions
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Bring a generous pot of water to the boil. Boil the rice with salt, if necessary, for 8-10 minutes. Add the cauliflower rice the last minute.
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Drain and leave with the lid on the pan until use.
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In the meantime, clean the onion and cut into half rings. Cut the pangasius fillet into pieces of approx. 2 cm.
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Heat the oil in a frying pan or stir-fry the onion and curry paste 1 min. Add the green beans and stir fry for 3 minutes.
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Add the coconut milk and simmer for 10 minutes with a lid on the wok on medium heat. Add the pangasius fillet for the last 3 minutes.
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In the meantime, pick the leaves of the coriander. Cut the stalk of the red pepper. Roll the pepper between your hands so that the seeds fall out.
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Cut the pepper into rings. Finish the lime clean, halve and squeeze 1 half. Cut the other half into segments.
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Season the curry with pepper, salt and the juice of the lime. Serve together with the rice in a bowl or deep plate.
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Garnish with the coriander, a lime wedge and red-pepper rings to taste.
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Nutrition
620Calories
Sodium30% DV720mg
Fat45% DV29g
Protein66% DV33g
Carbs17% DV50g
Fiber52% DV13g
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