Thai Curry Recipe

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Rasa Malaysia


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1 1/2 tablespoon red curry paste (I used Mae Ploy red curry paste)

6 oz. tiger prawns (or shrimps)

6 oz. big scallops

1 kaffir lime leave (cut into fine thin strips)

1 tablespoon oil

2 teaspoons palm sugar

1/4 teaspoon fish sauce

80 ml. coconut milk

1/4 cup water

1/2 onion (sliced) (optional)

5 bird’s eye chilies (optional)

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