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Chicken and Curry Sauce
Serves 2
2 medium chicken breasts (or 1 large one)
1.5 cup water
1.5 cup chicken stock
2 garlic cloves
3 bay leaves
2 tbsp yellow curry paste
1 tbsp extra virgin olive oil
1 tbsp fish sauce
1 tbsp soy sauce
1 tbsp sugar
1 tsp curry powder
400 ml lite coconut cream
1 tsp corn starch
1 bunch bok choy, ends trimmed.
1 tsp chili crisp oil
0.5 cup spring onion
250 g rice, heat and serve
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