Thai Green Chicken Curry

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On Amanda’s most recent visit, she asked for this dish, which we made based on Wendy Hutton’s Southeast Asia’s Best Recipes, on page 101. This included making the green curry paste from scratch in our food processor. One difference from the book is that we included Thai eggplants since Carol really likes them. We kept this fairly mild by keeping down the number of chilies, but otherwise, it was a good flavorful curry.


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