Thai Green Chicken Curry

Recipe Adapted from Gourmet Magazine

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5

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Total Reviews: 3

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  • on March 26, 2012

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    so simple to make.......thanks sara

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  • on February 16, 2012

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    This was fantastic! I read the other review and added some lime zest, our family has coconut issues so I added one cup of unsweetened plain almond milk and a little flour to thicken the sauce a little. We loved it.
    Ilene

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  • on December 28, 2011

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    Very tasty. I only used 1T of oil and 1T curry paste. I sprinkled in some chili flakes instead of a fresh chili and grated lime zest instead of kaffir lime leaves. A whole can of coconut milk was way too much. Half or even a third would have done nicely for me. I served with a brown basmati rice.

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