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Chicken Thai Curry

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“If you increase veggies it will serve five, I also add 1-2 carrots (julienne) - leave out the chicken and use veg stock if you want vegetarian - it's great! I made my own green curry paste (found on Recipezaar).”
READY IN:
35mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  1. heat oil in large frying pan or wok.
  2. Sauté onion, ginger, chili and garlic until onion is tender.
  3. Add chicken.
  4. Cook, stirring for 2-3 minutes.
  5. Blend in green curry paste.
  6. Cook 1 minute. Pour in stock and coconut milk.
  7. Bring to boil, reduce heat and simmer, stirring occasionally for 15-20 minute.
  8. Add vegetables, coriander and juice.
  9. Simmer further 2 minutes.
  10. Serve immediately with rice.

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