Thai curry chicken with sweet potatoes and green beans from America’s Test Kitchen Special Issue: 30-Minute Suppers (Winter 2010): 96 Tear-Out Recipe Cards (page 8)

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Notes about this recipe

  • apattin on July 30, 2018

    Used half the curry paste (Maesre brand) it was pleasantly hot but not burning. Used a small ~6oz coconut milk can (Kame brand). It was enough. Sweet potatoes took longer to cook maybe because they were Satsuma ones. All in all, added to the favorites

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