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Stir-Fried Red Curry Chicken with Green Beans and Herbs
Pad prik king, a Thai stir-fry seasoned with aromatic red curry paste, inspired this quick-cooking chicken and vegetable dish. A quarter cup of coconut oil may sound like a lot, but it adds richness to lean boneless, skinless chicken breasts. If using basil, leave the leaves whole; if using mint or cilantro, it’s fine to use the tender stems in additional to the whole leaves. Serve with steamed jasmine rice.
4
Servings
25 minutes
Ingredients
-
¼
cup coconut oil
-
1½
pounds boneless, skinless chicken breasts, cut crosswise into thin strips
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Yummy! I like it with green beans and bell pepper.