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Ingredients
US|METRIC
4 SERVINGS
- 250 mL coconut milk
- 2 Tbsp. red curry paste (check out my homemade recipe)
- 500 grams butternut (peeled and chopped into small bite-size chunks, you can add any other vegetables that you fancy, I chose carrots, broccoli, and courgette)
- 2 Tbsp. fish sauce (use 2 teaspoons salt for vegetarian option)
- 1 Tbsp. palm sugar
- 5 kaffir lime leaves (finely cut)
- 2 chillies (green or red spur, diagonally sliced)
- 6 sweet basil leaves (Italian basil is fine too)
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