Thai Green Curry Chicken Recipe

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Food Network
Nutrition per serving    (USDA % daily values)


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Ingredients for 6 servings

1 red onion, diced

2 cups jasmine rice, cooked

1 lemon, juiced (about 2 tablespoons)

1/2 cup dry roasted and salted peanuts

2 tablespoons brown sugar

1 1/2 teaspoons ground cumin

3 tablespoons finely minced fresh ginger

1 1/2 pounds boneless, skinless chicken thighs, cut into bite-sized pieces

1/2 serrano pepper, seeded and minced

2 small red onions, sliced in half rings

1/2 teaspoon finely chopped fresh rosemary leaves

1/2 tablespoon ground turmeric

1/2 teaspoon ground coriander

1/3 cup diced red bell pepper

1/4 teaspoon ground cloves

1 bunch green onions, thinly sliced

2 teaspoons cornstarch

2 teaspoons red pepper flakes

1 pound boneless, skinless chicken breasts, sliced across grain into bite-sized pieces

1 lemongrass stalk, about 5 inches, after trimming, roughly chopped

1 shallot

1/2 pound bacon, cooked and crumbled

3 tablespoons green curry paste

1 small poblano pepper, sliced into 2 by 3/4-inch pieces

5 ripe Bosc pears, cut in 1/2 and cored

3 tablespoons vegetable oil

1/3 cup apple cider vinegar

1/2 teaspoon cloves

1/2 cup dried cranberries

1/2 cup coconut, toasted

1/3 cup raisins

1 teaspoon anchovy paste

1/3 cup maple syrup

2 eggs, hard-boiled and diced

3 tablespoons minced shallot

1/3 cup brown sugar

1/4 teaspoon ground ginger

2 small red bell peppers, sliced into 2 by 3/4-inch pieces

1 tablespoon olive oil

2 Anaheim peppers, seeds removed

5 garlic cloves, peeled, smashed

1 teaspoon cinnamon

1 (2-inch) knuckle ginger, chopped

2 serrano peppers, seeds removed

5 tablespoons fish sauce

1/4 cup fresh lime juice

1 tablespoon hot curry powder

3 Roma tomatoes, seeds removed and diced

1 cup Spicy Pear Chutney, recipe follows

1 tablespoon vegetable oil

1/4 teaspoon salt

2 (14-ounce) cans coconut milk

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