Add the curry paste mixture and cook, stirring frequently, for 3 to 4 minutes, until darkened and richly fragrant. Add the chicken and gently cook, mashing and stirring into small pieces, for about 3 minutes, until just cooked through. Step 4Re-whisk the coconut milk mixture, then pour into the pan; cook, stirring for about 30 seconds, until thickened. Step 5Spread the filling out on a plate; refrigerate, uncovered, for about 30 minutes, stirring midway, to cool completely before using or storing. NutritionCalories: 35; Total Fat: 2 g; Saturated Fat: 1 g; Cholesterol: 10 mg; Sodium: 35 mg; Carbohydrates: 1 g; Dietary Fiber: 0 g; Sugars: 0 g; Protein: 2 g.

Source: Washington Post March 18, 2019 13:52 UTC