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Thai-style green chicken curry
Fruit and vegetables
6
garlic
cloves, peeled
1 tbsp finely chopped ginger or
galangal
5 Thai
shallots
, peeled
2
lemongrass
sticks
6 green
chillies
20g/¾oz
coriander
stalks
1 tsp ground
coriander
1
aubergine
, cut into 4cm/1½in pieces
30g/1oz
green beans
, trimmed and halved
30g/1oz
mangetout
, trimmed and halved
6 dried
shiitake mushrooms
, soaked in boiling water then drained
20g/¾oz fresh
coriander
, chopped
20g/¾oz
Thai basil
1–2
limes
, juice only
crispy
shallots
, to serve
Tins, packets and jars
Thai green
curry paste
(see above)
200ml/7fl oz
chicken stock
400ml tin
coconut milk
steamed
Jasmine rice
, to serve
Cooking ingredients
1 tsp ground
cumin
¼ tsp
turmeric
2 tbsp
vegetable oil
Thai
fish sauce
, to taste
Biscuits, snacks and sweets
2 tsp shrimp paste
Meat, fish and poultry
4 skinless and boneless
chicken thighs
, cut into 4cm/1½in pieces
Other
1–2 tbsp
palm sugar
4
lime leaves
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