Pa-Naeaeng Gai

Cut chicken diagonally to the fiber into small, narrow slices. Heat the oil in a frying pan / wok and roast the curry paste in the oil at a light temperature for 2 min. Stir in the coconut milk. Add chicken and stir-fry quickly over high temperature until cooked. Add sugar and fish sauce and stir until smooth. Add the remaining coconut milk and cook for another 5 minutes (at low temperature).

Serve with plenty of long grain rice (fragrant rice is best).

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