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Green Curry Chicken Recipe

   
 

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     Green Curry Chicken

Category   Entrees - Maindishes
Sub Category   None

Ingredients
6 skinless, boneless chicken thighs
1 3/4 c. coconut milk
2 garlic cloves, crushed
2 Tbsp Thai fish sauce
2 Tbsp Thai green curry paste
12 baby eggplants
3 fresh green chiles, finely chopped
3 fresh kaffir lime leaves, shredded
salt and pepper
 
4 Tbsp shopped fresh cilantro
freshly cooked rice

Instructions
Cut the chicken into bite-size pieces. pour the coconut milk into a preheated wok or large skillet over high heat and bring to a boil.
add chicken, garlic and fish sauce to the wok and return to a boil. Lower the heat and simmer gently for 30 minutes, or until chicken is just tender. remove the chicken from the wok with a slotted spoon. keep warm.
stir the curry paste into the wok, add the eggplants, chiles and lime leaves and let simmer for 5 min.
return the chicken to the wok and bring to a boil. Season to taste with salt and pepper, then stir in the colantro. transfer to serving plates and serve with rice


Originally Submitted
7/4/2010





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