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Heat 1 tbsp vegetable oil in a sauce pan until very hot.
Add 70g green curry paste.
Stir-fry then add 1 tbsp coconut cream.
Stir gently to avoid burning then add 1 tbsp coconut cream again.
Add 250g chicken meat (sliced).
Stir-fry, then add again 1 tbsp coconut cream.
Stir-fry until cooked through.
Add 250ml coconut cream then 100ml water. Simmer for a while.
Add diced seasonal vegetables (100g aubergines or pumpkin, 60g baby corns).
Lower the heat and simmer for a while until vegetables are soft and tender.
Season with 1 tsp fish sauce.
Garnish with 4 dried kaffir lime leaves and 2 dried red chillies.
Serve with steamed white rice.
For best results, use chicken leg meat (boneless and diced).
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