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Mrs. Joli Pra's Thai Chicken Curry - Kaeng Kai
 
Serves: 4
Ingredients:
 
  • 1 lb chicken, sliced in thin strips
  • 1/2 lb Chinese long beans or string beans
  • 1 1/2 cups coconut milk
  • 1 tbsp vegetable oil
  • 2 tbsp shallots, chopped
  • 3 cloves garlic, chopped
  • 1/2 tsp Nirmala's Kitchen Wild Fire Blend
  • 2 tbsp fish sauce
  • 3 sprigs whole fresh cilantro, including white parts
  • 1 tbsp Nirmala's Kitchen Thai Curry Powder
  • 1 tsp Nirmala's Kitchen Chinese Ginger
  • 1 tsp Nirmala's Kitchen Ground Cumin
  • Salt to taste
Directions:
  1. Slice beans diagonally in 2-inch pieces. Set aside.
  2. Combine garlic, cilantro, shallot and spices; add a touch of coconut milk and blend into a paste.
  3. Heat oil in a pan; saut_ paste, stirring until it is fragrant. Add chicken and coat well with spice paste. Pour in remaining coconut milk and fish sauce.
  4. Bring to a boil and continue cooking until the sauce thickens a bit; then add long beans. Cook for 3 minutes.
  5. Serve with regular or Jasmine rice, and garnish with red peppers.
 
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