Pull off the outer leaves of the flower and strip the pistils, until the leaves are light and no longer have the reddish-brown color.
The dark leaves and the pistils are not used.
Cut the inner, solid part of the flower and the light leaves into cm-sized pieces. Sauté the curry paste with the chopped scallions in a wok for about 3 min, then add the flower pieces and cook, stirring occasionally, for about 3 min.
Fold in the fish sauce at the end.
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