In a heated wok, boil the coconut milk (reserve a little for later) so that it reduces - about 4-5 minutes. Add the curry paste and stir constantly, then pour in the stock and stir until the oils in the paste and coconut milk have split. When this is ready, add the chicken and stir to combine the meat with the sauce. Leave the curry to simmer for 15 minutes, checking that the chicken is thoroughly cooked. Next add the citrus or kaffir lime leaves, fish sauce and reserved coconut milk. Cook for another 15-30 minutes to reduce the sauce. Just before serving, fold in half the basil of coriander leaves and stir. Use a pair of tongs to lift the meat out of the wok, place on a serving dish, then pour the sauce over the top. Garnish with the remaining herbs.
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|Serving Size: 1 Serving (2363g)|
|Recipe Makes: 1 servings|
|Calories from Fat: 483 (24%)|
|Amt Per Serving||% DV|
|Total Fat 53.6g||72 %|
|Saturated Fat 13.9g||69 %|
|Monounsaturated Fat 17.9g|
|Polyunsanturated Fat 12.3g|
|Cholesterol 981.3mg||302 %|
|Sodium 5202.4mg||179 %|
|Potassium 4303.4mg||113 %|
|Total Carbohydrate 39.1g||11 %|
|Dietary Fiber 1.6g||6 %|
|Sugars, other 37.5g|
|Protein 317.7g||454 %|
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Calories per serving: 1993
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