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Thai curry with peach and cucumber
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Ingredients
Directions
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Heat the oil on a low setting and briefly fry the curry paste. Add the chicken fillet and fry it over and over.
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Pour the coconut milk and the lime juice and let it simmer for about 10 minutes. Meanwhile, cook the rice.
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Cut the peaches and cucumber into pieces and scoop through the curry. Warm for 1 minute. Sprinkle the curry with the coriander and spring onions and serve with the rice.
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Nutrition
520Calories
Sodium0% DV0.4g
Fat22% DV14g
Protein62% DV31g
Carbs22% DV66g
Fiber16% DV4g
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