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Ingredients
  • 1 tablespoon oil
  • 1 ½ tablespoons red curry paste I used Mae Ploy red curry paste
  • 4 oz. big scallops
  • 4 oz. boneless and skinless chicken breast cut into small cubes
  • 80 ml. coconut milk
  • ¼ cup water
  • 2 long beans cut into 2-inch lengths
  • ½ cup thickly sliced carrot
  • 1 kaffir lime leave cut into fine thin strips, optional
  • ¼ teaspoon fish sauce
  • 2 teaspoons palm sugar or sugar
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