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Ingredients for 2 servings:
Cook the rice according to the instructions on the packet.
Peel and dice the onion.
Heat the oil in a saucepan and fry the onion until translucent.
Add the curry paste and cook for another 2 minutes on a medium flame.
Deglaze onions with coconut milk, bring to the boil and simmer for about 3 minutes.
Steam the vegetables and then season with salt and pepper.
Put the rice and vegetables in two bowls and top with the curry sauce.
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