Cut the chicken breasts in half and then into long thin slices. Tip into a bowl and add 1 tablespoon of the Thai curry paste, season with salt and freshly ground black pepper and mix. Heat 1 ...

On a night when I feel like dining in Southeast Asia, I make this Thai Curry Chicken recipe. One pan dinners are always easy ...

The sauce makes enough for two meals. You can keep in the fridge for up to two days or freeze for later. Serve with jasmine rice and a bowl of tender, young steamed green beans.

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