Thai Curries
Poultry
Muslim Curry



| Muslim Curry |
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| Thursday, 31 May 2007 | ||||||
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Chili Sauce
Mix all the chili paste ingredients together and fry in a dry pan for a few minutes. Pound them in a mortar the process in a blender to a fine paste. Keep aside. Dry fry the cardamoms and cinnamon for 8 minutes. Heat the chili paste with 450 ml of the coconut milk for about 5 minutes. Add the chicken and cook for around 8 minutes. Add the remainder of the coconut milk, bring to the boil and simmer for 10 minutes. Add all the remaining ingredients and cook until the chicken and potatoes are tender.
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| Thai Noodle Dishes |
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| Thai Curries |