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Ingredients
US|METRIC
4 SERVINGS
- 1/3 cup coconut oil
- 2 cms ginger (piece, 10g, finely grated)
- 1/2 cup green curry paste
- 1 Tbsp. fish sauce
- 8 kaffir lime leaves (half shredded)
- 1 bunch coriander (roots and stalks washed, finely chopped, leaves picked)
- 400 mL coconut milk
- 115 grams baby corn (halved lengthways)
- 3 Japanese eggplants (halved lengthways, tops left intact)
- 1 red onion (cut into thin wedges)
- 700 grams white fish fillets (skinless delicate, such as snapper, pin-boned)
- 100 grams green beans (each, and sugar snap peas or snow peas, blanched, refreshed)
- 1/2 lime (plus extra cheeks to serve)
- coriander (optional)
- steamed white rice (optional)
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