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Vietnamese Chicken And Lemongrass Curry
SARAH'S BAKE STUDIO18Ingredients
45Minutes
640Calories
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Ingredients
US|METRIC
6 SERVINGS
- 1 onion (large, peeled and finely sliced)
- 1 Tbsp. ground turmeric
- 2 Tbsp. mild curry powder
- 800 grams squash (crown prince, peeled, deseeded and cut into walnut-sized cubes)
- 400 mL coconut cream
- 1 Tbsp. palm sugar
- salt
- 600 grams chicken thigh fillets (cut into large chunks)
- 400 grams pak choi (washed and roughly chopped)
- roasted peanuts (chopped, to serve)
- steamed rice (to serve)
- 3 chillies (bird’s eye, depending on how much you like heat)
- 1 handful coriander roots (and stalks, washed, reserve the leaves for serving)
- 6 garlic cloves (peeled)
- 2 lemongrass stalks (outer layer peeled away and stalks roughly chopped)
- 1 knob galangal (fresh, peeled, or 1 tbsp galangal paste)
- 1 1/2 Tbsp. tamarind paste (homemade or bought)
- 4 Tbsp. rapeseed oil
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NutritionView More
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640Calories
Sodium
Fat
Carbs
Fiber
Potassium
Calories640Calories from Fat430 |
% DAILY VALUE |
Total Fat48g74% |
Saturated Fat26g130% |
Trans Fat |
Cholesterol85mg28% |
Sodium260mg11% |
Potassium1390mg40% |
Protein24g |
Calories from Fat430 |
% DAILY VALUE |
Total Carbohydrate35g12% |
Dietary Fiber6g24% |
Sugars6g |
Vitamin A15% |
Vitamin C90% |
Calcium15% |
Iron45% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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