Gang Garee Gai
matsaman chicken curry

500 gr chicken legs
300 ml thin coconut milk
400 ml water
4 potatoes
5 tbsp Nam pla (fish sauce)
2 tbsp yellow curry paste (see recipe)
1 tbsp salt
100 gr palmsugar

coriander leaves

Clean the chicken legs. Cut the potatoes in 4-5 cm cubes. Heat in a wok the coconut milk. Mix in the curry paste and bring it to boil. Add the chicken leggs followed by the water, the sugar, the salt and the nam pla. Cook it slowly for 30 minutes. Then add the potatoes and let it simmer for 30 minutes. Garnish it with shreddes coriander leaves.

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