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Quick Thai Chicken Curry with Basmati Rice
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- 1300 g water
g olive oil
or unsalted butter, diced
- 1 ½ tsp fine sea salt
- 300 g basmati rice
- 1 garlic clove
- 100 g onions, to taste
- 30 g olive oil
- 1 - 2 tsp fine sea salt, to taste
- 100 g Thai red curry paste
- 400 g coconut milk
- 400 g waxy potatoes (e.g. Charlotte), peeled, cut in bite-sized pieces
- 100 g carrots, cut in bite-sized pieces
- 600 g chicken breast fillets, skinless, diced (3 cm)
- 150 g frozen green peas
- 2 - 3 sprigs fresh coriander, leaves only, for garnishing
- per 1 portion
- 3685 kJ / 878 kcal
- 48 g
- 89 g
- 35 g
- Saturated fat
- 19 g
- 7.9 g
- 1317.7 mg
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