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Traditional Thai Chicken Curry

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Serves 4 | 

Sweet, spicy, savory and supremely satisfying.

Ingredients:

1 lb boneless skinless chicken breast, chopped
3 tablespoons stir-fry oil
4 cups stir-fry vegetable mix
2 teaspoons minced garlic
1 can coconut milk, 13.5 oz.
2 tablespoons red curry paste
1 tablespoon brown sugar
2 teaspoon Sriracha sauce
2 tablespoon chopped fresh cilantro
Cooked rice, for serving

Directions:

  1. Preheat a wok over high heat.
  2. In a medium bowl, toss together chicken with 2 tablespoons stir fry oil and 1 tablespoon soy sauce.
  3. Add chicken to the wok and cook until browned, about 5 minutes. Transfer chicken to a plate and cover to keep warm.
  4. Add remaining 1 tablespoon of stir fry oil to the wok and add stir-fry vegetables. Cook vegetables for about 5 minutes.
  5. Add chicken back to the wok and stir in garlic, coconut milk, red curry paste, brown sugar and Sriracha sauce, bring to a boil. Cook for about 5 more minutes. Stir in chopped cilantro and remove from heat.
  6. Place cooked rice into four serving bowls. Spoon Thai chicken curry over rice and enjoy!
Main Ingredient: Chicken Breast
Cooking Method: Stovetop
Course: Dinner
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In no event shall Frazier Farms, its affiliates and its third party providers be liable to you or any third parties for any illness or damages of any kind, direct or indirect, arising out of, or in any way connected with, your use of the information or recipes provided on, or accessed through, this website. Service provider, its affiliates and its third party providers disclaim any liability, loss or obligation in connection with the content provided on this website. This website, and the recipes and information on this website, are provided strictly "as is" and without warranty of any kind, and should not be construed in any way as medical advice or instruction. Consult the appropriate health professionals before using any of the recipes or information on this website.

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