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Home arrow Cookbook arrow Recipes
Categories Poultry Thai Red Curry with Lychee and Pineapple
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Thai Red Curry with Lychee and Pineapple
Ingredients:1 can coconut milk 2 tablespoons mai ploy red curry paste 1 tablespoon fish sauce 2 teaspoons palm sugar 1 can lychee, drained 1 small can pineapple tidbits, drained 4 chicken breasts, skinned and cut into bite size 2 kaffir limes leaves thai basil to garnish
Instructions:1. Set up wok in egg fairly high in the dome (so if using a spider - turned so the legs are up). 2. Divide the coconut milk, put fat in pan and fry with curry until separates and smells good. 3. Add remaining coconut milk and fish sauce and palm sugar to taste. 4. Add diced chicken to coconut mixture, cook about 10 minutes, then add the pineapple and lychee. 4. Garnish with thai basil and kaffir lime leaf. 6. Serve with scented rice.
Number Of Servings:4-6Source:
Vegetarian:NoTime To Prepare:
Date:Mon 13 Jun 2011 03:13:08 UTCViewed:2819 times
Rating:5,00 (3 votes)

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