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Red Bird Bangkok

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Garnish – long, bias cut, green onion & fried garlic 
Red Curry Chicken: 

  • 1 lb sliced chicken breast 
  • 3 tbsp palm oil (vegetable oil substitute) 
  • 1 (14 oz) can coconut milk 
  • 1 tbsp red curry paste 
  • 3 kaffir lime leaves rough chop 
  • 1 long-sliced red pepper
  • 1 tbsp fish sauce 
  • 2 tbsp palm sugar (brown sugar substitute) 
  • 5 Thai basil leaves 
  • 1 dried red chili (optional) 
  • Eggplant medium slice (optional) 


  1. In small amount of oil sauté curry paste and red chili (optional) briefly, introduce coconut milk on low heat (do not scald).
  2. dd chicken and bring to simmer. Lower heat and add lime leaves, bell pepper, and basil. Season with fish sauce and sugar.
  3. Cover on low simmer for 10 min or until chicken is cooked. Adjust seasoning with fish sauce.
  4. If using eggplant, roast this separately and add just before coconut milk.

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