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Thai curry with chicken
Thai yellow curry with chicken, tomatoes and garden peas.
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Ingredients
Directions
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Boil the rice according to the instructions on the package. Cut the chicken into cubes of 2 cm. Heat oil in a wok and fry the chicken in brown for 3 minutes.
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Stir in the curry paste and cook for 1 min. Cut the tomato into wedges. Add the tomato and frozen garden peas and fry for another 3 minutes.
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Pour in the coconut cream and simmer for 3 minutes. Season with salt. Serve the curry with the rice.
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Nutrition
605Calories
Sodium40% DV965mg
Fat28% DV18g
Protein58% DV29g
Carbs26% DV77g
Fiber36% DV9g
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