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Yellow curry with lentils, pointed pepper and chicken
 
 
4 ServingsPTM25 min

Yellow curry with lentils, pointed pepper and chicken


Fresh curry of pandan rice, ginger, red onion, pointed pepper, chicken, coconut milk, lentils and coriander.

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Directions

  1. Boil the rice according to the instructions on the package.
  2. Meanwhile, peel the ginger and cut finely. Cut the onions into half rings.
  3. Halve the peppers in the length, remove the seeds and cut the flesh in half rings. Cut the chicken fillet into strips.
  4. Heat the oil in a skillet or stir-fry the curry paste 2 minutes on low heat. Add the ginger, onion and chicken and fry for 3 minutes.
  5. Add the peppers and coconut milk, bring to the boil and leave to simmer with the lid on the pan over low heat for 5 minutes.
  6. Let the lentils drain, add and heat for 1 min. Season with pepper and salt.
  7. Garnish the curry with the coriander and serve the rice.


Nutrition

800Calories
Sodium27% DV640mg
Fat63% DV41g
Protein60% DV30g
Carbs25% DV75g
Fiber20% DV5g

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