Thai Red Curry

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  • 1 whole(s) onion diced
  • 2 teaspoon(s) chicken stock powder
  • 2 chicken breasts diced
  • 2 egg plants skin removed,diced
  • 3 zucchinis diced
  • 1/2 butternut pumpkin diced
  • 1 jar(s) Thai red curry paste 195g
  • 2 can(s) Lite Coconut cream
  • 2 tablespoon(s) Fish Sauce
  • 1 teaspoon(s) salt


  1. • Fry onion, chicken and stock powder until cooked, set aside
  2. • Fry eggplant, zucchini, and pumpkin, until cooked, set aside
  3. • Fry paste in some oil for 1 min, add chicken and vegetables back to pan
  4. • Add coconut cream, cook until vegetables are tender
  5. • Add fish sauce and salt
  6. • (Note: if the sauce is too thin, strain and cook down in separate pan then add back to chicken and vegetables).
May 2013

This recipe is a personal recipe added by Carolinejones and has not been tested or endorsed by MyRecipes.

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