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Thai Curry Chicken

  • 1 Lbs. Chicken (breast or thigh) sliced in thin strips
  • 2 cans coconut milk
  • 1 can pineapple chunks
  • 1 Tbs. red curry paste
  • 1 medium onion
  • 1/2 cup broccoli heads
  • 1 bunch basil
  • 1 tsp fish sauce
  • 1/4 cup Brown sugar
  • 1/4 cup Thai Mandarin, Ginger Garlic, Hawaiian Jalapeno or your favorite pepper jelly

1. Stir-fry red curry with  can of coconut milk.

2. Heat until boiling. Boil 1 min, then simmer.

3. Add second can of coconut milk

4. Add pepper jelly, brown sugar and fish sauce (stir)

5. Add chicken  (stir)

6. Add broccoli, basil and pineapple (stir)

7. Let simmer fir 15 min.

Serve over jasmine rice.



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​Copyright © 2020 
Rose City Pepperheads 
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503.443.3873 Office
503.329.8081 Cell/Orders
866.526.0717 Fax
Rose City Pepperheads Jelly
16285 SW 85th Avenue
​Suite 403
Tigard, OR 97224 
  • Home
  • Shop All Items
  • Shop by Description
    • About our Pepper Jellies
    • Mild Jellies
    • Wild Jellies
    • Wicked and Scorched Jellies
    • Gift Pack Jellies
  • Recipes
  • Where to Find Us
  • About Us
    • Our Story
    • The Pepper Farm
  • Newsletter Sign-up
  • Contact