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“This sauce is devine! For a change, I sometimes use a combination with prawns, shrimp and mussles instead of the chicken. As this sauce cooks up fairly quickly, I would start cooking the pasta while the sauce is being cooked”

Ingredients Nutrition


  1. Stir coconut milk, curry paste and ginger in heavy skillet over medium high heat until paste dissolves, about 1 minute.
  2. Mix broth and cornstarch in small bowl until cornstarch dissolves; add to skillet.
  3. Stir until slightly thickened, about 2 minutes. Reduce heat to medium and add chicken, fish sauce and lime juice.
  4. Simmer over medium heat until chicken is cooked through, about 2 minutes. Add bell pepper, green onion, broccoli and cook 2 minutes or until vegetables are tender crisp.
  5. Note: If you like your veggies cooked more thoroughly, add them with the chicken. If using prawns (instead of chicken), add them right at the end and cook until they are opaque.

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