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16Ingredients
45Minutes
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Ingredients
US|METRIC
4 SERVINGS
- 5 chillies (red bird’s-eye)
- 4 shallots (peeled and roughly chopped)
- 2 lemongrass stalks (tough outer leaves removed, then roughly chopped)
- 50 grams coriander (bunch, leaves picked and set aside, stalks roughly chopped)
- 100 grams smooth peanut butter
- 1 1/2 tsp. ground cumin
- 3/4 tsp. ground cinnamon
- 1/2 tsp. ground cloves
- 1 1/2 Tbsp. galangal (paste)
- 1 1/2 Tbsp. tamarind paste
- 2 1/2 tsp. sugar
- 1 1/2 tsp. salt
- 400 mL coconut milk (tins)
- 400 grams aubergine (cut into 2cm x 2cm chunks)
- 800 grams sweet potatoes (peeled and cut into 3cm x 3cm chunks)
- 1 handful dried coconut (slices, to garnish, optional)
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