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Sadiebea
Thai stew
Thai curry with rib-beef rags, garlic, red curry paste, sesame oil, onion, panda rice, coconut milk, snow peas and bean sprouts.
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Ingredients
Directions
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Cut the meat into cubes of 2 cm.
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Slice the garlic.
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Stir the garlic and the curry paste through the sesame oil and mix through the meat. Allow the meat to marinate in the refrigerator for half an hour.
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Chop the onion.
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Turn the wok on high heat and let it become hot. Heat the sunflower oil and fry the meat and the onion briefly.
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Add ⅓ of the stock and let the meat simmer over low heat for over 2 hours, with the lid on the pan. Add some stock in between.
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Boil the rice according to the instructions on the package.
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Pour the coconut milk with the meat and add the snow peas. Spoon and cook for another 5 minutes.
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Add the bean sprouts and serve with the rice.
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Nutrition
1.010Calories
Sodium0% DV1.530mg
Fat65% DV42g
Protein130% DV65g
Carbs31% DV92g
Fiber28% DV7g
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