| Kaeng Sai Mai Rong Hai (chicken) |
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Kaeng Sai Mai Rong Hai chicken curry ingredients: 6 cloves garlic 1 shallot 4 tbsp red curry paste 225 ml coconut milk 5 red rawits (small chilies) 7 cm ginger 2 tbsp nam pla (fish sauce) sugar to taste 225 gr chicken breast 225 gr bambu shoots 6 kaffir lime / jerut purut leaves 2 tbsp oil preperation/method: Cut the garlic and the shallot thinly. Grate the ginger and slice the rawits and the lime leaves fine. Slice the bambu shoots julienne and soak it for 5 minutes in water and drain. Slice the chicken in small cubes. Heat in a wok the oil and fry the garlic and the shallots for 5 minutes. Then add the pasta and fry it for 3 minutes. Add the coconut milk and stir until the paste is dissolved. Add the rawits, the sugar and the nam pla and let it simmer for 1 minute. Then add the bambu shoots and cook it for 3 minutes. Add the chicken and the lime leaves and let it simmer until the chickes is done.
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