1. Fry the onions, bay leaves and whole spices in the butter for 10 mins. Sprinkle in the turmeric, then add the curry paste and cook until aromatic. Add the rice, stir and cook for a good few mins, then add the stock and bring to the boil. Cover with a tight-fitting lid and when really boiling lower the heat and cook for 10 mins. Turn the heat off but don''t lift the lid and leave to sit for 20 mins.
2. Stir in coriander and serve.
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|Serving Size: 1 Serving (404g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 93 (26%)|
|Amt Per Serving||% DV|
|Total Fat 10.3g||14 %|
|Saturated Fat 4.5g||23 %|
|Monounsaturated Fat 3.6g|
|Polyunsanturated Fat 1.4g|
|Cholesterol 22.6mg||7 %|
|Sodium 478.7mg||17 %|
|Potassium 522.1mg||14 %|
|Total Carbohydrate 53.6g||16 %|
|Dietary Fiber 2.7g||11 %|
|Sugars, other 50.9g|
|Protein 12.3g||18 %|
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Calories per serving: 358
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