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    You are in: Home / Recipes / Thai Chicken Curry With Dried Apricots Recipe
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    Thai Chicken Curry With Dried Apricots

    Average Rating:

    5 Total Reviews

    Showing 1-5 of 5

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    • on November 11, 2006

      This wasn't to our liking. It might have been something to do with Thai and Indian foods not really being related; the mix of the two cuisines just didn't work for us.

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    • on January 11, 2008

      I made this last night and took the chance of testing on friends, which I don´t normally do!! It was an absolute winner! Mango chutney with Thai curry? Who would have thought it!! I had just used the last of the Red curry paste and took the chance of using Masaman. Had no red peppers in so used Spanish frying peppers. The rest was the same (I used 1 400ml can of milk) and my God, what a flavor! Thanks for this, a masterpiece.

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    • on July 19, 2007

      Kitten this was a culinary marvel. What flavour. I'm still in heaven. I have made this wonderful dish twice already...and will be making it again often. I personally loved all the flavours in this dish. It was sweet, tangy, hot, spicy, smooth and flavourful. I served mine with steamed jasmin rice. Thanks for sharing another winner with all of us...you rule.

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    • on April 15, 2006

      Oh my KittenCal, you've outdone yourself with this one. We had it for dinner last night with Basamati rice and Broccoli with Sesame Oil. YUMMMM!! The only thing is that it didn't say when to add the chopped red pepper so I put it in with the garlic and onions and it turned out fine so I suppose that's whatyou had in mind. Thanks for posting = we all loved it!!!!

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    • on March 26, 2006

      This is soooooo good. Thankyou and you're absolutely right it tastes like a recipe I tried from a Thai restaurant. I have been searching through many and this is the best to date!! I reduced the amount of Red curry paste to 1& 1/4 tsp and that was hot enough for us. Thankyou very much!!!

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    Nutritional Facts for Thai Chicken Curry With Dried Apricots

    Serving Size: 1 (462 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 765.6
     
    Calories from Fat 507
    66%
    Total Fat 56.4 g
    86%
    Saturated Fat 40.8 g
    204%
    Cholesterol 98.7 mg
    32%
    Sodium 142.7 mg
    5%
    Total Carbohydrate 26.7 g
    8%
    Dietary Fiber 2.7 g
    11%
    Sugars 15.3 g
    61%
    Protein 45.0 g
    90%

    The following items or measurements are not included:

    Thai red curry paste

    mango chutney

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