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Thai   -   Chicken With Green Curry Paste   adapted from The Whole Chile Cookbook

  • 4 Medium Serrano Pepper -- chopped
  • 1 Cup Green Curry Paste
  • 1 Tablespoon Fish Sauce
  • 1 1/2 Cups Unsweetened Coconut Milk
  • 1 1/2 Pounds Chicken -- cut in 1-inch pieces
  • 1 Tablespoon Sugar
  • 2 Teaspoons Lemon Juice
  • 1/2 Cup Fresh Basil
  • 1/4 Cup Fresh Mint
Directions heat curry paste and fish sauce in half the coconut milk. add chicken cook until tender. remove chicken and keep warm. add remaining ingredients except basil. bring to boil. reduce heat and simmer 10 minutes until sauce is thickened. return chicken to pot and add basil and cook for 5 minutes. serve over steamed rice.
Serves 4
Time to Make 0:00

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