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Thai Red Curry

Tai Red curry

Thai Red Curry

Serves 4

4 chicken breasts, sliced thinly
2 T vegetable oil
1 sachet red curry paste
I punnet chopped chilli, garlic, turmeric, chilli
1 can coconut milk
1 packet chopped butternut, roasted or microwaved

Heat the oil in a large frying pan.
Add the chicken in 2 batches.
Quickly fry for 2 minutes. Don’t over cook as it will poach in the sauce.
Remove the chicken.
Add the paste and 1/2 a teaspoon of each of the aromatics.
You might need to add a little bit more oil.
Stir fry for a minute stirring all the time.
Add the coconut milk, butternut and chicken and bring to boil for 1 minute.
Serve with rice or noddles.
Garnish if you like with one or two or all of the following
Chopped chilli
Sliced spring onion
Coriander
Basil mint

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