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  • Thai curry with galanga

Recept time 20 min.
Recept time 4
Recept time Saucepan

Ingredients

  • 1 EAT ME mini paksoy
  • 75g EAT ME haricots verts
  • 75 g EAT ME mangetout
  • 300 g basmati rice
  • 75 g mushrooms
  • 1 red bell pepper
  • 1 yellow bell pepper
  • 4 chicken breastsĀ 
  • 400 ml coconut milk
  • 1 dl. olive oil

Curry paste

  • 50 g EAT ME galanga
  • 1 EAT ME lime
  • 1 EAT ME cayenne pepper
  • 1 tsp. cumin powder
  • 1 tsp. (garam) masala
  • Ā½ tsp. curry powder
  • 1 tsp. coriander seed
  • 1 tbsp. brown sugar
  • 2 tbsp. olive oil
  • 2 cloves of garlic
  • salt

Let's get to work

Preparation
  1. Put all the ingredients for the curry paste in a blender. Squeeze the lime into the mixture. Mix all ingredients until smooth.
  2. Cook the rice according to the instructions on the package.
  3. Cut the onion into half rings. Cut the bell peppers into strips.
  4. Cut the chicken fillet into strips.
  5. Wash the haricots verts and cut the ends off. Cut the mushrooms into quarters and slice the paksoy into large strips.
  6. Heat the olive oil in a wok. Stir fry the chicken breasts briefly and then add the mushrooms and bell peppers.
  7. Then add the haricots verts and the mangetout. Stir fry this together for a little while.
  8. Finally add the curry paste.
  9. Add the coconut milk and simmer for 10 minutes.
  10. Serve the curry together with the rice.
Enjoy

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Carrot cake with mini carrots
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