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Thai Green Curry Chicken
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Serves 4 |
A little bit spicy, sweet and savoy.
|1 tablespoon vegetable oil|
|3/4 cup shallots, sliced|
|1 3/4 tablespoon Thai green curry paste|
|14 oz unsweetened coconut milk|
|2 teaspoon soy sauce|
|1 teaspoon sugar|
|1 lb boneless, skinless chicken breast, cut into thin strips|
|1 red bell pepper, cut into strips|
|1/4 cup fresh basil, chopped|
|2 tablespoons fresh lime juice|
- Heat oil in a large saucepan over medium heat. Add shallots and curry paste and stir until shallots soften.
- Add coconut milk, soy sauce and sugar and bring to a boil.
- Add the chicken and bell pepper and stir until chicken is just cooked through.
- Stir in chopped basil and lime juice. Season to taste with salt and pepper.
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