The Blonde Thai S Green Curry Chicken Recipe

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Kitchen Daily
Nutrition per serving    (USDA % daily values)


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Ingredients for 4 servings

1 whole pineapple (cut into cubes)

1 bunch fresh cilantro (including AND/OR stems)

2 cans coconut milk (preferably AROY brand). Put cans in the fridge for a minimum of 2 hours beforehand to separate the thicker part of the coconut milk from the thinner.

4 whole shallots (sliced)

10 fresh Kaffir lime leaves

3 cups Thai sweet basil leaves (horapa) Reserve a few leaves for garnish)

3 (heaped) tablespoons green curry paste

1 knob galangal (finely chopped)

1 (heaped) teaspoon shrimp paste

3 stalks lemongrass (chopped)

3 tablespoons fish sauce

2 tablespoons ground coriander powder

1 tablespoon dark brown sugar


1 tablespoon ground cumin powder

5 long red chilies slivered (optional)

20 fresh Kaffir lime leaves (finely chopped) OR rind from 1 Kaffir lime (finely chopped)

4 individual skinless boneless chicken breasts (allow 1 breast per person) (Slice to about

15 small green bird's-eye chilies

4 cloves garlic (chopped)

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