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Chicken and Coconut Curry

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“A very yummy, spicy, but not too hot chicken curry! If you can't find lemon grass, try using lemon balm, 2 leaves (chopped) for each stick called for. It's not the same, but it works beautifully! Marinating time is not included in the time estimate. Recipe harvested from the Internet.”
READY IN:
45mins
SERVES:
4
UNITS:
Metric

Ingredients Nutrition

Directions

  1. Cut chicken breasts into 2 cm pieces.
  2. Combine soy sauce, cumin, curry paste, turmeric, garlic, sweet chili sauce and lemon grass in a bowl.
  3. Add chicken and stir to coat well.
  4. Cover and refrigerate overnight (or during the day) to marinate.
  5. Place marinated chicken, peanut butter, coconut milk and kaffir lime leaves in a saucepan, bring mixture to boil and simmer over low heat, stirring occasionally, for 20-25 minutes or until chicken is cooked through.
  6. Discard kaffir lime leaves.
  7. Serve with coconut rice.

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