Kang Khiew Wan Gai
green chicken curry (2pp)

4 chicken legs
3 tbsp green curry paste
200 ml coconut milk
175 ml water
4 red rawits (small chilies)
1 tsp palmsugar
1 tbsp nam pla (fish sauce)
6 cherry tomatoes
5 basil leaves
3 jerut purut / kaffir lime leaves

Heat in a wok the coconut milk and mix in the curry paste. Then add the chicken and stir for 2 minutes. Then add the water and let it simmer for 20 minutes. Add the salt, the nam pla and the rawits and let it cook for 2 minutes. Mix in the basil, the jerut purut and the tomatoes and serve.

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