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Gaeng Keaw Wan Gai

Chicken Green Curry

Green Curry 2Serves 4

667 grams / 1-½ lbs chicken breasts, deboned and cut into 1 inch (2.5 cm) pieces
1-2 tablespoons green curry paste (according to taste)
1 can coconut milk (397 grams)
½ teaspoon salt
2 tablespoons nam pla
2 tablespoons vegetable oil

Put vegetable oil in a skillet over medium heat.
Stir-fry green curry paste for about 1 minute.
Add chicken and stir-fry until chicken is done, or 5-7 minutes.
Add remaining ingredients and bring to a boil.
Simmer for 15 minutes.


Substitute meat, pork, or lamb for chicken.
For vegetarian dish use shrimp or firm white fish cut into bite size pieces.

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