1. In a food processor puree 4 apricots, apricot jam, fish sauce, lime juice and zest. 2. Heat oil in a large frying pan over medium-high heat. Add red curry paste and sauté for 1 minute. Add chicken and apricot sauce and simmer until chicken is cooked, about 6-10 minutes. 3. Chop remaining 6 apricots into bite sized pieces. Add to pan and simmer for 1 minute. 4. Remove from heat and stir in coriander. Serve with jasmine rice, garnished with sliced red chilies. 5. Serve with aromatic jasmine rice. ---------------------------------------------------------------------------
Nutrition
Ingredients
