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Green Thai Chicken Curry and Green Thai Curry Paste
COFFEE AND VANILLA22Ingredients
60Minutes
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Ingredients
US|METRIC
4 SERVINGS
- 2 lemon grass (long, stalks, chopped)
- 2 lime juice
- 1 lime peel (grated)
- 1 bunch coriander (with stalks, about 30 g)
- 5 cms ginger root (/ 2 inches long piece of, or even better galangal root if you can find one, peeled, sliced)
- 1/2 garlic (head, peeled)
- 1 handful shallots (or 1 onion, peeled)
- 1 Tbsp. ground coriander seed
- 1/2 Tbsp. ground cumin
- green chilli peppers (couple of small, – optional, we skip those because of the kids and then sprinkle only our plates with some chopped chillis)
- 3 Tbsp. oil (we used cooking olive oil)
- 1 kg chicken breast
- 1 kg potatoes (peeled & cubed)
- 1 kg green beans (we used frozen)
- 250 mL coconut cream
- 1 cup boiling water (or 2 x 250 ml tins of coconut milk)
- 1/2 creamed coconut (bar / about 100 g, chopped – optional)
- 1 Tbsp. fish sauce (or some soy sauce)
- 1 Tbsp. golden caster sugar (or to taste)
- sea salt (– to taste)
- thai basil (or sweet basil, chopped – to serve)
- cooked rice (– to serve)
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