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Gang Tay Po
water spinach curry

750 ml water
2 tbsp lamsugar
125 gr pork
1/2 lime (juice)
4 jeruk purut / kaffir lime leaves
4 tbsp fishsauce (nam pla)
1 tbsp red curry paste (see recipe)
250 ml santen (coconut milk)
250 gr kangkung (water spinach)

Slice the kangkung in pieces and the jeruk purut fine. Slice the meat into small cubes. Heat in a wok hal of the santen and add the curry paste. Add the meat and the kangkung and mix well. Then add the remaining santen and the water. When boiling add the palmsugar and the fishsauce. Add the lime juice and the jeruk purut leaves and let it simmer slowly for 40 minutes.

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