1. Heat the oil in a large saucepan. Saute onion, chillies and garlic until onion is tender. Blend in curry powder, ginger, shrimp paste, spices and pepper. Cook, stirring, for 1 minute. 2. Blend in stock and Sunwhite Long Grain rice. Bring to the boil. Reduce heat. Simmer for 15 minutes. Stir in remaining ingredients. Simmer for 5 minutes. Serve topped with fried onion, chile and garlic (see Note). Note: Deep-fry slices of garlic and onion until golden. Drain well. Deepfry small chiles for a few seconds. Drain well. Recipe by: Super Food Ideas (Aussie Magazine)
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|Serving Size: 1 Serving (789g)|
|Recipe Makes: 6|
|Calories from Fat: 189 (38%)|
|Amt Per Serving||% DV|
|Total Fat 21g||28 %|
|Saturated Fat 5.5g||28 %|
|Monounsaturated Fat 9.5g|
|Polyunsanturated Fat 4.3g|
|Cholesterol 75.2mg||23 %|
|Sodium 973.1mg||34 %|
|Potassium 984mg||26 %|
|Total Carbohydrate 43.7g||13 %|
|Dietary Fiber 1.7g||7 %|
|Sugars, other 42g|
|Protein 32.3g||46 %|
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Calories per serving: 497
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