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Green curry chicken stir-fry from The New Easy (page 62) by Donna Hay

  • coriander leaves
  • fish sauce
  • kaffir lime leaves
  • limes
  • onions
  • sugar snap peas
  • palm sugar
  • green beans
  • chicken stock
  • Thai green curry paste
  • roasted salted cashew nuts
  • coconut cream
  • chicken breast fillets

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Notes about this recipe

  • saarwouters on October 04, 2017

    We really enjoyed this curry. Sometimes a curry and coconut cream sauce has a very mild flavour in my opinion, but the secret ingredient in this recipe is the chicken stock. It gives the dish lots of savory flavour and depth. And indeed: very easy and quick to make! This will be on repeat!

  • Dishyrishie on May 07, 2016

    This recipe has a lot of sauce at the end. Flavours are a bit dull so you might need to add more paste to get more oomph.

  • Breadcrumbs on April 18, 2016

    p. 62 – Donna Hay rarely disappoints and this recipe is no exception. I did veer off course by sautéing the chicken and onion first, then adding the curry paste to cook off a little before incorporating the liquid ingredients since DH’s instructions seemed more like a stew than a stir-fry. The flavours in this dish were well-balanced and I was impressed with how quickly it came together. Curry pastes vary in intensity by brand so my recommendation would be to add to-taste. I used Mae Ploy brand this time and 2 tbsp was perfect however I’ve used another brand previously and I had to double the amount to get a decent heat level. Photo here: http://www.chowhound.com/post/show-spring-2016-meals-1034374?commentId=9839108

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