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October 10, 2017
This recipe is for weekday nights when you can’t be bothered to cook, but still want something that is filling, creamy and feels like a warm hug on a cold rainy day. Similar to a Thai green curry, this dish is packed with flavour, a hint of spice and a sauce you just want to lick clean. The best part? Thanks to the time-saver that is Mekhala’s Organic Thai Basil Garlic Paste, it can be put together in just 20 minutes in one pan. You’re welcome!
Ingredients: 400g chicken breast skin removed and sliced 10 cherry tomatoes halved carrot, sliced 3 cloves garlic, chopped small red chilli, chopped 4 tbsp Mekhala Organic Thai Basil Garlic Paste 100ml coconut milk (leave this out if you prefer a spicier, less rich stir-fry) 2 tbsp olive oilsalt and pepper to taste
Get more updates from Karen on her blog, Live Well Basics.
A third culture kid in Hong Kong, Karen Chiang loves to explore cities one bite at a time, preferably with a glass of wine in hand. A fashion blogger turned lifestyle writer, you’ll find her reading digital marketing books, refreshing her social media and looking for the next new restaurant to try. Find her blog at www.livewellbasics.com or follow her around town on Instagram @livewellbasics.
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