Chicken Curry In Crispy Rice Cases

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Food.com
Nutrition per serving    (USDA % daily values)
CAL
626
FAT
42%
CHOL
57%
SOD
11%

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Ingredients for 6 servings

1 tablespoon lime juice (can substitite lemon juice)

2 1/2 tablespoons plain flour or use a gluten-free flour

1 onion , finely chopped

1 tablespoon green curry paste

1/3 cup basil leaves , finely shredded

165 ml light coconut milk

3 cups cooked rice

1 tablespoon oil

1 egg

750 g chicken thigh fillets , trimmed & cut into 2cm cubes (or use chicken breast or tenderloin pieces)

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