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Chicken fillet curry with paprika and rice noodles

I don't even know what else to say except that, well, very, very tasty!

Chicken fillet curry with paprika and rice noodles
Servings3 Serving
CategoryDifficultyEasy
Ingredients
 250 ml Coconut milk
 200 g Bell pepper (paprica)
 200 g Green beans (frozen)
 150 g Cherry tomatoes
 150 g Chicken fillet
 100 g Rice noodles
 60 g Red onion
 45 g Scallions
 30 g Yellow curry paste AROY-D or curry seasoning
 21 g Garlic
 5 g Rxtra virgin olive oil
 Terriaki sauce
 Salt, pepper, curry
Directions
1

Chicken fillet cut into pieces, mix with teriyaki sauce, curry, spices and fry in a hot pan with onion and garlic.

2

Pour everything into a large deep pan or saucepan. Add curry paste and coconut milk, stir and bring to a boil.

3

Cut the peppers into thin strips and cut them in half. Put in a hot pan, together with the frozen green beans, spices and sauté (add a little water).

4

Sprinkle rice noodles with boiling water and leave for ~ 15 minutes. Scrape off.

5

To the chicken fillet add peppers with beans, tomatoes, rice noodles, mix and sauté for ~ 3 minutes. Put the green onions, stir.

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Nutrition Facts

Finished product weight 1600

Servings 3


1 serving contains
Calories 485
% Daily Value *
Total Fat 18.6g29%
Total Carbohydrate 47g16%
Protein 32.5g65%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

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