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Ingredients
US|METRIC
4 SERVINGS
- 1 Tbsp. vegetable oil
- 2 Tbsp. thai green curry paste
- 1/2 bunch coriander (stalks finely chopped, leaves picked)
- 1 ginger (thumb-sized piece, peeled and cut into fine matchsticks)
- 4 kaffir lime leaves (finely shredded)
- 400 mL coconut milk (cans)
- 850 mL chicken stock
- 3 Tbsp. soy sauce
- 2 limes (juiced)
- 2 Tbsp. fish sauce
- 4 heads bok choi (halved or quartered through the stalk)
- 300 grams prawns (green, peeled)
- 1 fish balls (pkt fried)
- 1 tofu (pkt fried, each cube cut in half)
- 300 grams udon noodles (cooked)
- 4 Tbsp. dry roasted peanuts (roughly chopped)
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