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Thai Red Curry Recipe

   
 

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     Thai Red Curry

Category   Entrees - Maindishes
Sub Category   None

Ingredients
1/2 lb. chicken breasts, diced
14 oz can coconut milk
2T red curry paste (ethnic food aisle)
1/4 cup fish sauce
3T brown sugar
10oz package frozen spinach, thawed and wrung out
(OR - 3 large handfuls of fresh spinach)
2 large red bell peppers, diced
cooked jasmine or basmati rice
 

Instructions
Cook the chicken in the coconut milk on medium heat for about 5 minutes. Remove the chicken and keep warm (save coconut milk).
In the saved coconut milk, cook the red curry paste, sugar, and fish sauce on medium heat, stirring for 10 minutes.
Add spinach and red peppers and cook for a few min and then add the chicken.
Serve on basmati or jasmine rice.
Serving Suggestions
TRY- Separate some of the coconut milk into another frying pan and finish the meal, leaving out the curry paste.


Originally Submitted
11/13/2009





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