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Ingredients
US|METRIC
4 SERVINGS
- 6 green chillies (I like to use Jalepeno as they are milder than others)
- 1 galangal (Finger of, chopped - if you cannot find galangal sub it with ginger)
- 1 handful basil leaves (Small of Holy, plus more for garnish)
- 4 shallots
- 4 garlic cloves
- 1 handful cilantro stems (small, and leaves plus more for garnish)
- 1 tsp. coriander (ground roasted)
- 1 tsp. ground roasted cumin
- 1 tsp. fish paste
- 1 lime juice (only plus another for garnish)
- 2 lemongrass stalks (white only)
- 1 tsp. black pepper
- 2 cans light coconut milk
- 0.5 liters chicken stock (you can use a bit more if you want it more like a broth)
- 1 1/2 Tbsp. fish sauce
- 2 Tbsp. sugar (you can also use honey or agave)
- 2 tsp. salt (add at end and taste)
- 1 fillet salmon (Skin on and cut into 5 cm strips)
- 1 bunch kale (stems removed and shredded)
- 1 bunch Swiss chard (stems removed and shredded)
- 8 red potatoes (quartered)
- 1 handful toasted cashews (for garnish, optional)
- 6 kaffir lime leaves (4 for the paste and 2 for the sauce)
- 2 tomatoes (Vine Ripe, chopped and added to pot just before serving)
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