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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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Ingredients
Directions
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Boil the rice according to the instructions on the package.
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Meanwhile, peel the ginger and cut finely. Cut the onions into half rings.
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Halve the peppers in the length, remove the seeds and cut the flesh in half rings. Cut the chicken fillet into strips.
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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.
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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.
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Let the lentils drain, add and heat for 1 min. Season with pepper and salt.
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Garnish the curry with the coriander and serve the rice.
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Nutrition
800Calories
Sodium27% DV640mg
Fat63% DV41g
Protein60% DV30g
Carbs25% DV75g
Fiber20% DV5g
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