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GnarlyCow
Thai vegetable curry with ginger prawns
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Ingredients
Directions
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Cook the rice on the packaging according to the instructions.
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Heat a wok or skillet over high heat and three fifths of the oil.
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Fry half of the chopped garlic and half of the pepper briefly, add the vegetables and cook for 5 minutes.
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Slide the vegetables to the side of the pan and bake the curry paste for 20 seconds at the bottom of the pan.
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Pour in the coconut milk and bring to a boil, then simmer for 5 minutes over medium heat.
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Heat the rest of the oil in a frying pan over medium heat and fry the remaining pepper and garlic for 1 minute with the grated ginger.
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Heat the shrimp for 1 minute and season with salt.
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Serve the rice in warm deep plates, with the curry and shrimps on top.
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Sprinkle with the chopped cashews and coriander.
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Nutrition
0Calories
Fat0% DV0g
Protein0% DV0g
Carbs0% DV0g
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