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For: Thai Red Curry with Chicken

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Meat & Seafood

Poultry

chicken thigh (boneless & skinless) 700 g or boneless skinless chicken breasts or chicken tenderloin (Thai Red Curry with Chicken x2.0)

Pasta & Grains

Grains

steamed jasmine rice 2 (Thai Red Curry with Chicken x2.0)

Canned & Jarred

Soup

low-sodium chicken broth 2 cups (Thai Red Curry with Chicken x2.0)

Sauces & Condiments

Condiments

fish sauce 1 Tbsp, 1 tsp (Thai Red Curry with Chicken x2.0)
vegetable oil 6 cups or canola oil or peanut oil (Thai Red Curry with Chicken x2.0)

Baking

Sugars

sugar 2 Tbsp (Thai Red Curry with Chicken x2.0)

Pantry

Herbs & Spices

kaffir lime leaf 12 sheets (Thai Red Curry with Chicken x2.0)
Thai basil leaves 24 sprigs or basil leaves (Thai Red Curry with Chicken x2.0)

Pantry / Dry Goods

coconut milk 800 mL (Thai Red Curry with Chicken x2.0)
thai red curry paste ¹⁄₂ cup, 2 Tbsp to ³⁄₄ cup (Thai Red Curry with Chicken x2.0)

Produce

Vegetable

fresh coriander leaves 2 (Thai Red Curry with Chicken x2.0)
fresh red chilli slices 2 (Thai Red Curry with Chicken x2.0)
garlic 4 cloves (Thai Red Curry with Chicken x2.0)
fresh ginger 1 Tbsp, 1 tsp (Thai Red Curry with Chicken x2.0)
green beans 240 g (Thai Red Curry with Chicken x2.0)
lemongrass paste 2 cups or fresh lemongrass 4 cups (Thai Red Curry with Chicken x2.0)
pumpkin or butternut squash 300 g (Thai Red Curry with Chicken x2.0)

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