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Gaeng Khiao Wan Gai
creamy chicken curry with vegetables

500g chicken breast
500ml coconut milk
5 red rawits
2 cloves garlic
100g green beans or broccoli florets
5 jeruk purut
2 tablespoons fish sauce
2 tbsp palm sugar
9 thai basil leaves
2 tbsp curry paste green (see recipe)
1 tbsp oil
Cut the meat into thin strips. Pound or grind the rawits and the garlic into a paste. Heat in a pan the oil and fry the paste together with the curry paste for 2 minutes. Add the coconut milk and let it simmer gently for 5 minutes. Then add the chicken and let it simmer, until the chicken is almost cooked. Mix in the vegetables, fish sauce and palm sugar and cook until done. Sprinkle the basil leaves on top and serve.

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