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Chicken Thai Curry Recipe

   
 

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     Chicken Thai Curry

Category   Entrees - Maindishes
Sub Category   None
Preptime   30 minutes

Ingredients
oil - 2 tsp vegetable (use olive oil)
yellow curry past - 1 4oz can
onion - 1 medium chopped
bell pepper - 1 red cut into 1 inch pieces
potatoes - 1 pounds Yukon Gold cut into 1/2 inch pieces
chicken - 1 pound skinless cur into 1 inch pieces
unsweetened coconut milk - 1 13.5 oz can or 1 15oz canb
basil - fresh chopped
cilantro - fresh chopped
 
carrots - 3/4 pounds peeled and cut into 1/2 inch rounds

Instructions
Heat add curry paste and cook stirring until fragrant, 1 minute. Add carrots, onion, pepper and cook stirring occasionally until onion is translucent, 10 minutes. Add potatoes, chicken, coconut milk and 1 1/2 cups water and bring to a boil. Reduce heat and simmer and cook stirring occasionally until chicken is cooked through and potatoes are tender, 20 minutes. Divide curry among bowls and top with herbs.


Originally Submitted
2/28/2016





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