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For: Thai Red Curry with Chicken
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Meat & Seafood
Poultry
chicken thigh (boneless & skinless)
525 g
or
boneless skinless chicken breasts
or
chicken tenderloin
(
Thai Red Curry with Chicken x1.5
)
Pasta & Grains
Grains
steamed jasmine rice
1.5
(
Thai Red Curry with Chicken x1.5
)
Canned & Jarred
Soup
low-sodium chicken broth
1
1
⁄
2
cup
(
Thai Red Curry with Chicken x1.5
)
Sauces & Condiments
Condiments
fish sauce
1 Tbsp
(
Thai Red Curry with Chicken x1.5
)
vegetable oil
4
1
⁄
2
cups
or
canola oil
or
peanut oil
(
Thai Red Curry with Chicken x1.5
)
Baking
Sugars
sugar
1 Tbsp, 1
1
⁄
2
tsp
(
Thai Red Curry with Chicken x1.5
)
Pantry
Herbs & Spices
kaffir lime leaf
9 sheets
(
Thai Red Curry with Chicken x1.5
)
Thai basil leaves
18 sprigs
or
basil leaves
(
Thai Red Curry with Chicken x1.5
)
Pantry / Dry Goods
coconut milk
600 mL
(
Thai Red Curry with Chicken x1.5
)
thai red curry paste
1
⁄
3
cup, 2 Tbsp,
1
⁄
2
tsp to
1
⁄
2
cup, 1 Tbsp
(
Thai Red Curry with Chicken x1.5
)
Produce
Vegetable
fresh coriander leaves
1.5
(
Thai Red Curry with Chicken x1.5
)
fresh red chilli slices
1.5
(
Thai Red Curry with Chicken x1.5
)
garlic
3 cloves
(
Thai Red Curry with Chicken x1.5
)
fresh ginger
1 Tbsp
(
Thai Red Curry with Chicken x1.5
)
green beans
180 g
(
Thai Red Curry with Chicken x1.5
)
lemongrass paste
1
1
⁄
2
cup
or
fresh lemongrass
3 cups
(
Thai Red Curry with Chicken x1.5
)
pumpkin or butternut squash
225 g
(
Thai Red Curry with Chicken x1.5
)
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