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Kaeng Keaow Wan Kai (Green Chicken Curry)
300g chicken meat
3 cups coconut milk
100g auberine
3 kaffir lime leaves
1/2 cup sweet basil (Ho-ra-pha)fish sauce
sugar Curry Paste
15 Bird's Eye chillies
1 Tbls. galangal
1 lemon grass
2 coriander roots
10 cloves garlic
4 bulb shallots
1 Tbls. coriander seed
1 tsp. fennel seed
1 tsp. salt
1 Tbls. shrimp paste
15 peppercorns
1/2 tsp. kaffir lime skin


1. Roast coriander seeds and fennel seeds.

2. To make the curry paste, pound the curry paste ingredients until well-mixed, set aside.

3. Cut the chicken meat into 1/2 inch strips.

4. Heat the thick coconut milk in a wok, add the curry paste and the chicken meat and fry.

5. Place the rest of the coconut milk in a pot and bring to a boil. Add fish sauce, sugar, and chicken meat with curry paste and bring to the boil, sweet basil, then remove from the heat.

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Preparation Time: Serves:
Recipe Origin: Thailand
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