Boil the coconut milk and curry paste for 5 minutes stirring frequently.
Add chicken and cook for 10 minutes stirring frequently.
Add remaining ingredients and simmer for 10 minutes. Stir occasionally.
Serve with Thai sticky rice.
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|Serving Size: 1 Serving (407g)|
|Recipe Makes: 8 Servings|
|Calories from Fat: 327 (40%)|
|Amt Per Serving||% DV|
|Total Fat 36.3g||48 %|
|Saturated Fat 26.4g||132 %|
|Monounsaturated Fat 4.7g|
|Polyunsanturated Fat 2.4g|
|Cholesterol 105.6mg||33 %|
|Sodium 496.9mg||17 %|
|Potassium 834.4mg||22 %|
|Total Carbohydrate 75.2g||22 %|
|Dietary Fiber 4.7g||19 %|
|Sugars, other 70.5g|
|Protein 46.2g||66 %|
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Calories per serving: 812
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