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Ingredients
US|METRIC
4 SERVINGS
- 1 1/2 Tbsp. rice bran oil (or canola, or safflower, or, or…)
- 1 whole Maesri Red Curry Paste
- 2 Tbsp. Thai Kitchen Red Curry Paste
- 2 Tbsp. Thai Kitchen Red Curry Paste
- 1 1/2 Tbsp. lemongrass (cored and minced, *, 1 stalk lemongrass)
- 1 Tbsp. galangal (minced fresh or frozen, **, if you can find it)
- 1 clove garlic (sliced, use 2 for a chicken curry)
- 400 mL coconut milk (good quality, when you shake the can, you should hear nothing, no liquid sloshing, nada)
- 3 Tbsp. fish sauce (I like Golden Boy brand)
- 2 lb. spot prawns (or use a mixture of spot prawns and white fish, I used halibut)
- 1 red bell pepper (halved, seeded and sliced into pointy wedges)
- 1 bok choi
- 1 head broccoli
- 2 Tbsp. palm sugar (or yellow sugar)
- 3 lime leaves (keffir, sliced***)
- 1/4 cup thai basil (coarsely chopped fresh, ****)
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