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Green Chicken Curry
- Green beans 100 g, topped and tailed
- Oil 15 ml
- Sugar 4,5 g
- Chicken 600 g, breast, skinless and boneless, cut into chunks
- Kaffir lime 3 leaves, torn into pieces
- Coconut milk 400 ml
- Thai fish sauce 2 tsp
- Thai green curry paste 2 tbsp
- Lime 1/2, juice
- Coriander handful, roughly chopped
- Salt to taste
- Lime wedges
- Coriander leaves torn
Directions:View on Fine Dining Lovers
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