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13Ingredients
35Minutes
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Ingredients
US|METRIC
4 SERVINGS
- 2 Tbsp. olive oil
- 1 onion (medium, chopped)
- 3 garlic cloves (crushed)
- 1 lb. skinless chicken breasts (boneless and, chopped into 1-inch chunks)
- green curry paste (or 4-5 Tablespoons Thai Red, I used the mild one - Thai Kitchen Brand, if using Maesri use only between 1-2 Tablespoons because it's very hot and spicy)
- 2 Tbsp. fish sauce (or about 1 teaspoon salt or to taste)
- 1 Tbsp. brown sugar (or to taste)
- 1 can coconut milk (light or regular*)
- 2 bell peppers (colored, chopped or julienned*)
- basil leaves (Thai or regular, a bunch)
- lime juice (Freshly squeezed, a few drops - optional)
- coconut cream (*I actually use the, in a carton, no preservatives and hopefully, healthier. It's in solid form so I use about half of it and dilute it with 1 glass, about 8 oz water. But you can also use the canned one.)
- 2 pieces Thai eggplants (or halved then sliced, about 8 pieces, tops removed then quartered)
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Reviews(4)
Zundel 3 years ago
With the addition of quality, traditional Indian/Asian spices, my recreation of this dish would definitely have scored a 5 star. But, at this moment the flavors did not turn out with the intensity or heat that I know are possible in this food. Looking forward to future renditions and unlocking the potential of this dish!
April Dulin 5 years ago
Very tasty made as described. I added some zucchini in addition to the bell peppers because it was in the fridge and why not. I didn't jave basil but augmented with cilantro instead which I stirred in at the end.