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Thai Chicken Curry


  • 14 ounces Thai coconut milk
  • 1 tablespoon Thai red curry base
  • 1 pound cubed chicken
  • 2 tablespoons fish sauce
  • 2 teaspoons lemon kuice
  • 1 tomato, diced
  • 3 scallions, diced
  • 2 cups mushrooms, sliced
  • 1 yellow pepper, diced
  • 2 teaspoons Thai garlic chili sauce
  • Fresh sweet basil


  1. In a large saucepan, combine coconut milk with curry base over medium heat until oil appears on top.
  2. Add chicken, seasoning sauce and lemon juice. Simmer for 5 minutes, stirring occasionally.
  3. Add remaining ingredients except mushrooms and garlic chili sauce. Cover and simmer for 5 minutes.
  4. Add mushrooms and garlic chili sauce to taste. Cover and simmer 2 minutes.
  5. Serve hot over rice.
  6. Garnish with sprigs of fresh sweet basil.

Posted by WingsFan91 at Recipe Goldmine 8/27/2001 8:46 am.

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