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15Ingredients
35Minutes
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Ingredients
US|METRIC
4 SERVINGS
- 1 Tbsp. vegetable oil
- 3 Tbsp. green curry paste (our homemade version)
- 400 mL coconut milk
- 1 Tbsp. palm sugar (sustainable)
- 2 Tbsp. Thai fish sauce
- 1 pinch sea salt
- 3 lime leaves (torn)
- 500 grams boneless, skinless chicken breast (cut into bite-sized pieces)
- 100 grams aubergines (available online or from Thai supermarkets)
- 100 grams aubergines (Thai, cut into quarters, or purple aubergines, cut into chunks)
- 150 grams bamboo shoots (cooked, cut into bite-size pieces)
- 1 handful thai basil leaves (or Italian ones)
- steamed rice (to serve)
- 2 chillies (red spur, diagonally sliced)
- 1 sprig basil
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