Rice vermicelli with chopped chicken curry and yellow chile–coconut sauce (Khanom jin kai khua) from Bangkok: Recipes and Stories from the Heart of Thailand (page 177) by Leela Punyaratabandhu

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Notes about this recipe

  • meggan on January 04, 2018

    This was yummy. I only used 2 serranos and that was plenty spicy. My only complaint is that the amount of liquids called for takes much longer to reduce into a thick ragu than 8 minutes. I would eliminate the last 1/2 a cup of coconut cream and plan on cooking for at least 15 minutes. Handy shortcut: I just used ground chicken.

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