Note: ===== * (dried kaffir lime leaves are fine; these are available in packages on the bottom -- usually dusty -- shelf of the Asian market; they look like dried, curled-up leaves) You can add other things (holy basil, fish sauce, chopped hot Thai chiles, lemon grass, galanga, shrimp paste, etc.). Instructions: ============= Fry curry paste in oil in saucepan until fragrant. Add chicken (if using) and saute for about 1 minute over medium high heat. Add remaining ingredients except basil leaves or red bell pepper. Bring just barely to a boil; reduce heat and simmer 20-30 minutes. Just before serving, stir in basil leaves or red bell pepper. Serve with cooked Thai Jasmine rice. From: riacmt@ubvms (Carol Miller-Tutzauer)
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|Serving Size: 1 Serving (1808g)|
|Recipe Makes: 1|
|Calories from Fat: 1547 (78%)|
|Amt Per Serving||% DV|
|Total Fat 171.9g||229 %|
|Saturated Fat 121.6g||608 %|
|Monounsaturated Fat 26.6g|
|Polyunsanturated Fat 12.4g|
|Cholesterol 235.2mg||72 %|
|Sodium 705.3mg||24 %|
|Potassium 2971.7mg||78 %|
|Total Carbohydrate 38.4g||11 %|
|Dietary Fiber 10.2g||41 %|
|Sugars, other 28.2g|
|Protein 92.4g||132 %|
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Calories per serving: 1972
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