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Have to resign as NEC director and return to Harvard run to a dinner, so no links tonight.

By Ezra Klein  | September 21, 2010; 7:00 PM ET
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Recipe for Thai Curry

2 boneless skinless chicken breasts, sliced thinly
3T curry paste, red or green
2T peanut oil
1 can coconut milk
4 kaffir lime leaves
1T fish sauce
1T palm sugar
assorted stir fry veggies in season

Lightly saute the curry paste in 1T peanut oil to bring out the fragrance, then add coconut milk, lime leaves, fish sauce, palm sugar and chicken. Allow to simmer for 15 minutes while separately stir frying the veggies. Add the veggies to the curry right before serving. Serve over short grain asian style rice.

Posted by: bgmma50 | September 21, 2010 7:45 PM | Report abuse

Kaffir lime trees can be grown in tubs for year round availability. They are tender to frost, and need to be treated accordingly during cold weather.

Posted by: bgmma50 | September 21, 2010 7:48 PM | Report abuse

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