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Suggest a better description1. Stir-fry oil and curry paste until fragrent. (You may want to have the fan turned up full in the kitchen... this gets very pungent!) 2. Add remain ingrediants and bring to boil. Reduce heat and cook for 10 min. Garnish with chili and serve with steamed rice. Recipe By : Joe Sweeney (sweeney@asiaonline.net) Posted to MC-Recipe Digest V1 #262 Date: Mon, 28 Oct 1996 00:05:16 +0800 (HKT) From: Sweeney
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Serving Size: 1 Serving (591g) | ||
Recipe Makes: 1 | ||
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Calories: 984 | ||
Calories from Fat: 601 (61%) | ||
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Amt Per Serving | % DV | |
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Total Fat 66.8g | 89 % | |
Saturated Fat 38.8g | 194 % | |
Monounsaturated Fat 15.9g | ||
Polyunsanturated Fat 7.7g | ||
Cholesterol 144mg | 44 % | |
Sodium 1560.8mg | 54 % | |
Potassium 1365mg | 36 % | |
Total Carbohydrate 41g | 12 % | |
Dietary Fiber 0.7g | 3 % | |
Sugars, other 40.3g | ||
Protein 60g | 86 % | |
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: 984
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