Heat 1/2 cup coconut milk, Thai red curry paste, and kaffir lime leaves in heavy large skillet over medium-high heat. Stir until mixture thickens, about 2 minutes. Stir in remaining 3 cups coconut milk, onion, and basil sprigs; bring to boil. Continue to boil until slightly thickened, about 5 minutes. Reduce heat to medium-low. Add chicken, bell pepper, bamboo shoots, tamarind paste, fish sauce, and sugar. Simmer until chicken is cooked through, stirring often, 6 to 8 minutes. Serve with steamed rice.
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|Serving Size: 1 Serving (2759g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 1726 (48%)|
|Amt Per Serving||% DV|
|Total Fat 191.8g||256 %|
|Saturated Fat 120.7g||603 %|
|Monounsaturated Fat 52.8g|
|Polyunsanturated Fat 7.7g|
|Cholesterol 657.2mg||202 %|
|Sodium 2484mg||86 %|
|Potassium 6987.7mg||184 %|
|Total Carbohydrate 301g||89 %|
|Dietary Fiber 1.3g||5 %|
|Sugars, other 299.6g|
|Protein 172g||246 %|
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Calories per serving: 3572
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