Chicken Thai Curry

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Food.com
Nutrition per serving    (USDA % daily values)
CAL
395
FAT
78%
CHOL
40%
SOD
29%

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Ingredients for 4 servings

1 onion , chopped

1/2 lime, juice of

1 cup vegetable stock or chicken stock

500 g chicken thigh fillets , sliced (I've used breast)

1 tablespoon chopped fresh ginger

1 garlic clove , minced

2 tablespoons green curry paste

50 g baby corn, halved lengthwise (again, I use the whole can)

2 tablespoons oil (I use sesame or peanut + canola)

1 tablespoon chopped chili (don't mince)

1 cup coconut milk

50 g sugar snap peas (I usually use 200g)

1/4 cup coriander leaves , fresh (+ garnish)

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