Recipe taken from Donna Hay’s The Instant Cook:
2 teaspoons red curry paste
400ml can coconut milk
1 1/2 cups chicken stock
1 stalk lemongrass, crushed
4 chicken breast fillets
1 tablespoon lime juice
1 tablespoon brown sugar
1 tablespoon fish sauce
1/3 cup coriander leaves
Heat a large deep non-stick frying pan over medium heat. Add the red curry paste and cook, stirring, for [...]
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