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Suggest a better descriptionHeat the oil in a wok and fry the meat, in batches until browned all over. Remove with a slotted spoon and set a side.
Add the curry paste to the wok and stir fry for 1-2 minutes. Add the onions and potatoes and stir fry for 4-5 minutes, until golden brown. Remove with a slotted spoon and set a side.
Pour the coconut milk into the wok with the measured water and bring to the boil. Lower the heat and simmer for 8-10 minutes.
Return the meat and cooked vegetables to the wok. Add the cardamons, tamarind paste and sugar and simmer for 15 minutes, until the meat is tender. Stir in the peanuts and chilli and serve with the rice.
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Serving Size: 1 Serving (267g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 200 | ||
Calories from Fat: 13 (6%) | ||
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Amt Per Serving | % DV | |
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Total Fat 1.4g | 2 % | |
Saturated Fat 0.2g | 1 % | |
Monounsaturated Fat 0.2g | ||
Polyunsanturated Fat 0.8g | ||
Cholesterol 0mg | 0 % | |
Sodium 15.8mg | 1 % | |
Potassium 913.5mg | 24 % | |
Total Carbohydrate 43.9g | 13 % | |
Dietary Fiber 5.5g | 22 % | |
Sugars, other 38.3g | ||
Protein 4.7g | 7 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 200
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