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I Cook with a lot of Thai Curry Paste
Here's my receipe: brown diced chicken breast in small amount of olive oil with sliced shallots and as much paste as you can handle (start with 1/2 tsp per serving size). If using red curry, add diced tomatoes, small amount of chicken stock and chopped veggies (bok-choy goes well with the red too). Add small amount of sweetener (such as Splenda) and fish sauce, then simmer until chicken is cooked and veggies are tender. Add coconut milk last or else it will curddle in the heat. Other variations, for green curry use tomatillos and squash, for yellow use fennel and yellow peppers.
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