Thai red curry with chicken from The America's Test Kitchen Healthy Family Cookbook: A New, Healthier Way to Cook Everything from America's Most Trusted Test Kitchen by America's Test Kitchen Editors

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Notes about this recipe

  • julesamomof2 on April 02, 2020

    This method of poaching a protein and simmering vegetables in a curry broth is a definite keeper in that it results in moist meat, fresh vegetables and uses little to no oil. The sauce was a little thin, and I am not quite sure how I would fix it next time. Very adaptable to other ingredients - I subbed mushrooms for the snap peas and added a handful of spinach for color.

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