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Thai Chicken Curry Recipe

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This recipe for Thai Chicken Curry, by , is from The Mills Girl's Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Denny Rooney
Added: Wednesday, October 7, 2009

Category:
Category:

Ingredients:  
Ingredients:  
2 to 3 cups of cooked chicken chunks
(leftover roast chicken or beer can chicken is best)
2 cans of coconut milk
2 large sweet onions chopped coarsely
2 tbs olive oil
4 small potatoes
4 medium carrots
1/2 c. Thai curry paste (red or yellow)
1 tsp red pepper flakes
1/2 cup sugar OR Splenda OR palm sugar
1 c rice two cups water dab of butter
Fresh cilantro (chopped)
3 cucumbers (thin sliced)

Directions:
Directions:
Cut up carrots and potatoes cover with water & bring to full boil, turn off heat and let cool in pot.
Put 2 tblsp olive in large deep frying pan (or wok)
saute onions until translucent. Add coconut milk. Bring to boil.Add curry paste, sugar and pepper flakes and mix thoroughly. Return to boil. Drain potatoes and carrots and add to mixture. Add chicken and return to boil. Turn off heat. Cook rice in separate pan. 1 c rice to 2 c water. Add dab of butter. Cook (med heat) rice until water stops bubbling up through rice . Serve mixture over rice. Add Fresh cilantro leaves and cucumber pieces

Number Of Servings:
Number Of Servings:
6-8
Preparation Time:
Preparation Time:
20 minutes
Personal Notes:
Personal Notes:
This is a classic Thai recipe we learned when we were in Thailand 1967-68. Mike was born in Bangkok. This is a little spicy but the kids quickly get used to it and it is now a favorite in our family

 

 

 

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