Kung Thep Thai Chicken Curry
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Cooking tools:
- Wok
- Stove
- Chef's knife
- Cutting board
- Measuring cup
- Measuring spoon
- Wooden spoon
- Spatula
- Serving bowl
Ingredients
- 3 cups chicken thigh fillets diced
- Splash of rice brand oil
- 2 cups of spring onions chopped
- 1 packet of baby corn halved
- 1 cup red capsicum sliced
- 1 bunch Asian vege chopped
- 1 dessertspoon of fresh chopped ginger
- 1 dessertspoon fresh chopped garlic
- 2 cups of coconut cream
- 1 teaspoon Thai green paste
- Splash of light soy sauce
- 1 cup roasted peanuts
- ½ cup coriander chopped
- Pinch of palm sugar or brown sugar
- A few drops of fish sauce (optional)
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