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Thai Red Curry Chicken


4 large chicken thighs, skinless, boneless, diced
1 cup carrots
1 large onion, sliced
1  can (14 oz.) coconut milk
1 tablespoon olive oil
1 1/2 tablespoons red curry paste
3 tablespoons minced paprika
4 tablespoons soy sauce
2 tablespoons white sugar
4  large cloves garlic, minced
1/3cup fresh basil leaves
salt to taste


Boil the carrots for few minutes until softened. Place the olive oil in a large saucepan , heat it and add in onions, garlic and chicken. Stir-fry for 3 minutes.

Add in carrots, coconut milk, curry paste, paprika, soy sauce, sugar, basil and season with salt. Add water if necessary. Reduce heat and cook for 15 minutes. Serve with favorite rice.


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