Thai Red Curry

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Rasa Malaysia


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4 oz. boneless and skinless chicken breast (cut into small cubes)

4 oz. big scallops

2 long beans (cut into 2-inch lengths)

Some thickly sliced carrot

1 kaffir lime leave (cut into fine thin strips)

1 tablespoon oil

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

2 teaspoons palm sugar

1/4 teaspoon fish sauce

80 ml. coconut milk

1/4 cup water

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