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Thai   -   Red Curry Chicken   adapted from Classic Main Courses

  • 2 Quarts Coconut Milk
  • 2 Tablespoons Chile Paste
  • 10 Medium White Peppercorns -- crushed
  • 4 Chicken Breasts -- cut into 1/4" strips
  • 3 Tablespoons Fish Sauce
  • 1/2 Tablespoon Palm Sugar
  • 7 Small White Egg Plants -- quartered
  • 3 Fresh Red Chiles -- chopped
  • 2 Leaves Kaffir Limes -- torn
  • 2 Tablespoons Basil -- chopped
Directions Heat 1 cup cocnut milk stir in white pepper and chle paste, simmer 2 minutes. Add chicken and remaining coconut milk. B ring to boil, asdd fish sauce and palm sugar, boil 1 minutes, add egg plants, chlies and lime leaves, bring back to boil, cook 3 mintues, add basil, remove from heat and serve.
Serves 6
Time to Make 0:00

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