Khiew Wan Gay Tod 
Green curry chicken balls 

200 gr chicken breast 
3 tbsp green curry Paste 
100ml coconut milk 
1 tsp salt 
1 tbsp palm sugar 
Oil for frying 
Ingredients sweet and sour sauce: 
4 tbsp sugar 
1 tbsp vinegar 
1 tbsp salt 
150 ml water 
1 shallot 
3 cm, cucumber 
2 red chilies 
20 coriander leaves 
Chop the chicken and mix it with the curry paste, salt and sugar in a homogeneous mince. Take a tablespoon of the meat and cover it with breadcrumbs.
Heat the oil in a pan and fry the balls until golden brown. Then drain and serve with the sauce. 
preparation sauce: 
Slice the shallot, cucumber, chilies and coriander very fine. Heat in a pan the water and cook until the sugar, salt and the vinegar are dissolved. Mix in the shallot, cucumber, chilies and coriander and serve with the meatballs.

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