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Finely slice the chicken and mix with the Thai green curry paste.
Keep the pan on fire, add some oil, fry the chopped garlic whilst pour 1/2 cup of MAGGI (thick) milk to it.
When it starts to boil add chicken and remaining coconut milk.
When chicken is cooked add lime leaves, basil leaves, bell pepper, and fish sauce.
Add salt if needed and serve.
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