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Chicken Curry with Potatoes and Thai Pea Eggplant
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    Chicken Curry with Potatoes and Thai Pea Eggplant

  • 2 pounds chicken, boneless and skinless (thighs are good)
  • 12 mall red potatoes, unpeeled and left whole
  • 3/4 cup fresh Thai Pea Eggplants
  • 1 large dry onion cubed
  • 4 cloves garlic, minced -- (4 to 6)
  • 1 red bell pepper, chopped
  • 1 16 ounce can coconut milk
  • 1 teaspoon ground fresh red chili paste
  • 2 tablespoons yellow curry paste (Krung kaeng kari)
  • Combine coconut milk, curry paste and red pepper paste and fry until fragrant. Add chicken and vegetables, simmer until done. Serve with Jasmine steamed rice.

    6 servings

    From: Shantihhh@aol.com
    Posted By: Chile Heads Mailing List
    Post Date: Tue, 5 Dec 2000

    *BACK TO THAI*







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