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Heat the oil in a large wok or frying pan and fry the chicken and onion for 5 minutes. Add the vegetables and cook for 2 minutes. Stir in the red Thai curry paste and cook for 1 minute before adding the coconut milk, stock, fish sauce, lime leaves and lemongrass. Bring to the boil and simmer for 15 minutes, stirring occasionally. Ensure that the chicken is cooked through with no pink meat.
Meanwhile, cook the rice according to pack instructions.
Remove the lime leaves and lemongrass from the sauce, stir in the lime juice and coriander and serve with the rice.
Typical values per serving when made using specific products in recipe
Energy | 2,685kJ/ 639kcals |
---|---|
Fat | 25.7g |
Saturated Fat | 17.3g |
Carbohydrates | 63.7g |
Sugars | 7.6g |
Fibre | 3.4g |
Protein | 38.3g |
Salt | 1.8g |
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