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Chicken Curry with Almond Milk



  • Chicken thigh, cut bite size 300 grams
  • Thai southern curry paste 3 tablespoons
  • Onion, sliced 1 no.
  • Holy Basil 1 cup
  • Red Chili, sliced 2 no.
  • Brown Sugar 1 tablespoon
  • Salt ½ teaspoon
  • UFC Velvet Almond Milk Unsweetened 2 ½ cups
  • Spaghetti, cooked


  1. Heat UFC Velvet Almond Milk Unsweetened until hot. Add Thai Southern curry paste, stir until dissolved. Add Chicken thigh, cook until well done.
  2. Add onion then season with sugar and salt. Add holy basil, stir and cook until boil. Add red chili, boil and set aside.
  3. Put spaghetti on a plate, serve with curry, top with fresh holy basil.
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