1 cup coconut cream
3 tablespoons kaeng khua curry paste
500 grams chicken breast, skinned and thinly sliced
2 cups coconut milk
500 grams wax gourd, cut into 1 inch slices
1 1/2 tablespoons palm sugar
3 tablespoons fish sauce
1 tablespoon tamarindjuice
5 kaffir lime leaves, torn
1 red spur chili, diagonally sliced
1. Simmer the coconut cream over medium heat until the oil surfaces. Stir in the curry paste until it is fragrant and the red oil surfaces. Add the chicken breast and cook until it is done. Transfer to a pot and add the coconut milk. Stir to combine and cook over medium heat. Add the wax gourd, cooking until it is done. Season to taste and bring to a boil again. Add the kaffir lime leaf and spur chili. Turn off the heat.
2. Ladle into a serving bowl and serve.