Thai Red Chicken Curry Recipe

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Thai Red Chicken Curry Ingredients

28 oz cans coconut milk
2 green onion stalks, chopped into sm, all sections.
3 jalapeno peppers, cut into thin str, ips
1/4 cup fish sauce
3 cup chopped zuccini
1 lb chicken breast, cut bite size
2 tbsp red curry paste.
1 bunch basil

A Recipe for
Thai Red Chicken Curry

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This Recipe for Thai Red Chicken Curry is one of thousands in the Recipes-to-go Asian Cookbook.

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Thai Red Chicken Curry Recipe
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This is a recipe for Thai Red Chicken Curry from the recipe cookbook of Recipes-to-go (Asian)

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Herb Tip
Using Chives:
Both the leaves and flowers of the chive plant are used. With an appearance of long grass, simply snip the mild onion-flavored leaves when needed. While you can use chives fresh or frozen, this is one herb that will not dry well. Uses include soups, salads, eggs, vegetables, chicken, soft cheese spreads, butters, sauces and fish.

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Thai Red Chicken Curry

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Thai Red Chicken Curry Directions

Heat 3/4 cup of coconut milk till boiling. Add the curry paste, stir
it in until evenly blended. Add the chicken, heat at medium heat
until the chicken is thoroughly cooked. Add the remaining ingredients
and heat over low heat until boiling. Remove from heat and serve over
rice. This one reheats nicely

Serves: 1

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Thai Red Chicken Curry Recipe from the Recipes-To-go.com Asian Recipe Cookbook

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