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Ingredients
US|METRIC
4 SERVINGS
- 1 Tbsp. vegetable oil
- 114 grams curry paste (canned sour, see note)
- 600 mL chicken stock
- 150 grams snake beans (cut into 7cm lengths)
- 6 eggplants (apple, halved)
- 4 kaffir lime leaves (torn)
- 1/2 tsp. chilli flakes (roasted, or to taste)
- 800 grams barramundi (skinned, or snapper, cut into 5cm pieces)
- 60 mL tamarind extract (see note)
- 2 Tbsp. fish sauce (or to taste)
- Thai basil
- jasmine rice
- coriander
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