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We love the Thai flavours used in this curry recipe; it’s packed with vegetables, and you can make it from start to finish in about 30 minutes.
Per serving: 431kcals, 29g fat (16.7g saturated), 32.7g protein, 10.3g carbs, 4.6g sugar, 1.3g salt
Next time around make the curry with salmon: cook the ginger and curry paste, then add the coconut milk and water. Bring to a simmer and add 4 skinless salmon steaks, cut into chunks. Cook for
3-4 minutes until the salmon is cooked. Complete recipe as above.
OR Use shredded leftover roast chicken instead of chicken thighs
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