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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!
Course: Dinner
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