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Wednesday, April 23, 2014
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Martinsville Bulletin, Inc.
P. O. Box 3711
204 Broad Street
Martinsville, Virginia 24115
276-638-8801
Toll Free: 800-234-6575

Berry Elliott - Click for Website
RED CURRY CHICKEN SOUP WITH COCONUT MILK AND THAI
Soups
Contributed by:
Ingredients:
  • 1 lb. boneless, skinless chicken breasts
  • 5 cloves garlic
  • 2 TBS extra virgin olive oil
  • 2 TBS fish sauce
  • 1 tsp. cracked black pepper
  • 2 14 oz. cans regular or light coconut milk
  • 1 cup water
  • 2 TBS red curry paste
  • 2 8 oz. cans sliced bamboo shoots
  • 1â�„2 cup lightly chopped basil
Cut chicken into 1�2-inch pieces and mince garlic.
In a stock pot, heat olive oil and add garlic and chicken. As the chicken starts to brown, add fish sauce and pepper. Then add coconut milk and one cup water; mix in well. Bring to a boil, then add red curry paste, bamboo shoots (discard liquid) and basil. Reduce heat, cover and let simmer for 20 minutes.
(This recipe was contributed as part of a "Cook of the Week" feature.)

 
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