Spicy Curry Chicken Recipe

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Spicy Curry Chicken
Submitted Oct 3, 2003 by LovingLife

This chicken curry is very easy to prepare, and tastes just like the curries you order at Thai restaurants. As an added bonus -- you can make it all in one pot, so it's easy to clean up afterwards

Ingredients

1 (8 ounce) can sliced bamboo shoots, drained
1 (8 ounce) can sliced water chestnuts, drained
1 cup sliced fresh mushrooms
1 green bell pepper, cut into 1 inch pieces
1/4 cup chopped fresh basil
2 (14 ounce) cans coconut milk
2 tablespoons green curry paste
2/3 cup chicken broth
3 boneless skinless chicken breasts, cut into 1 inch pieces
3 tablespoons fish sauce

Instructions

1. Over medium heat, whisk coconut milk and curry paste together in a large saucepan. Simmer for 5 minutes. 2. Stir in chicken broth, water chestnuts, bamboo shoots, bell pepper, mushrooms, and chicken. Season with fish sauce and basil. Simmer for 10 more minutes, or until chicken is cooked, yet still tender. Makes 6 Servings

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