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    You are in: Home / Red / Thai Red Curry Recipe
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    Thai Red Curry

    Average Rating:

    3 Total Reviews

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    • on February 01, 2013

      We loved it!! I added squash (because I had some) and left out the basil (because we didn't have any). Also added two more tablespoons of curry sauce and 1/2 cup coconut milk. (to use the whole can) Wasn't very spicy but my son (who is 7) LOVED IT! SCORE!! Took 30 minutes or so total to have a super yummy dinner on the table!! Will make again soon!! Love the fact that it uses things I have on hand at all times! I see this being a new family favorite!! Thanks!

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    • on March 23, 2009

      A great recipe that is quick n easy to put together but oh so flavoursome! I used chicken breast fillet aand added a few green beans. Yum...a keeper!!

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    • on March 02, 2009

      Very, very tasty recipe! I used chicken breast fillets for the meat and Red Curry Paste (Gaeng Pet) for the red curry paste. Although I followed your directions for the cooking process I did change a couple of things. We love our curries and we like them hot, so I used 3 tablespoons of curry paste. I also left out the zucchini as we didn't have any, used lime juice rather than lemon for the same reason. And at the end I garnished with sliced birds eye chillies and coriander/cilantro. Didn't feel that the curry needed thickening so didn't use the cornstarch. We loved the flavours of this red curry and it really takes very little time to make, a very big hit with us. Thanks for the recipe!!

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    Nutritional Facts for Thai Red Curry

    Serving Size: 1 (406 g)

    Servings Per Recipe: 2

    Amount Per Serving
    % Daily Value
    Calories 916.5
    Calories from Fat 379
    Total Fat 42.2 g
    Saturated Fat 25.8 g
    Cholesterol 3.6 mg
    Sodium 2239.9 mg
    Total Carbohydrate 121.7 g
    Dietary Fiber 9.2 g
    Sugars 25.2 g
    Protein 16.8 g

    The following items or measurements are not included:

    Thai red curry paste


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