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 ...

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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.