Red Thai Curry Chicken Stir-Fry

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Nutrition per serving    (USDA % daily values)
CAL
227
FAT
29%
CHOL
47%
SOD
23%

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Ingredients for 4 servings

1 medium carrot , julienned

1 small red onion , chopped

450 g chicken thighs , cut into bite size pieces

1 tablespoon olive oil (less if using non-stick pan)

1/4 cup water

2 bell peppers (any colour, sliced)

1 red chili pepper , chopped

25 g Thai red curry paste

2 teaspoons Thai fish sauce (nahm plah)

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