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“From The Coeliac Society of Australia - May 2011, Monthly Recipes.”
READY IN:
20mins
SERVES:
4
YIELD:
8 cups
UNITS:
US

Ingredients Nutrition

Directions

  1. In a food processor puree 4 apricots, apricot jam, fish sauce, lime juice and zest.
  2. Heat oil in a large frying pan over medium-high heat. Add red curry paste and sauté for 1 minute. Add chicken and apricot sauce and simmer until chicken is cooked, about 6-10 minutes.
  3. Chop remaining 6 apricots into bite sized pieces. Add to pan and simmer for 1 minute.
  4. Remove from heat and stir in coriander. Serve with jasmine rice, garnished with sliced red chilies.
  5. Serve with aromatic jasmine rice.

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