Thai Red Curry

Thai Red Curry
Ingredients:
4 oz. boneless and skinless chicken breast (cut into small cubes)
4 oz. big scallops
2 long beans (cut into 2-inch lengths)
Some thickly sliced carrot
1 kaffir lime leave (cut into fine thin strips)
1 tablespoon oil
1 1/2 tablespoon red curry paste ( I used Mae Ploy red curry paste)
2 teaspoons palm sugar
1/4 teaspoon fish sauce
80 ml. coconut milk
1/4 cup water

Method:
Heat up a small pot with the cooking oil. Saute the red curry paste until aromatic.

Add the scallops and chicken into the pot and stir well with the curry paste.

Add coconut milk, water, long beans, carrots, kaffir lime leaves, and bring the curry to boil.

Add fish sauce, palm sugar, and stir-continuously for 10 seconds or so, dish out and serve immediately with steamed jasmine rice.


http://rasamalaysia.com/red-curry-recipe/2/