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Kaeng Karee Kai

Published under: Thai

Chicken – 800 gms
Oil – 3/4 cup
Yellow Curry Paste – 6 tbsp
Onions – 125 gms
Coconut Milk – 1 cup
Fish Sauce – 4 tbsp
Sugar – 2 tbsp
Salt as per taste

1. Cut the chicken into strips.
2. Heat the oil in a pan.
3. Add the yellow curry paste and onions.
4. Saute for 2 to 3 minutes.
5. Stir in the remaining ingredients and cook on low heat for 15 minutes (if required add a little chicken stock).
6. Add salt to taste and remove from the heat.
7. Serve hot, accompanied by steamed rice.

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