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Thai Green Curry Paste & Thai Green Chicken Curry
NOT QUITE NIGELLA25Ingredients
30Minutes
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Ingredients
US|METRIC
4 SERVINGS
- 1 Tbsp. shrimp paste
- 1 Tbsp. coriander seeds
- 1 tsp. cumin seeds
- 1 lemongrass (long stalk of, outer leaves removed and sliced into rings)
- 1 inch galangal (piece of, peeled, I've also used ginger in a pinch)
- 10 thai basil leaves
- 2 coriander roots
- 1 Tbsp. black peppercorns
- 1 kaffir lime (I've also made this using regular lime in a pinch)
- 10 green chillies (long)
- 8 garlic
- 3 shallots (peeled)
- 2 Tbsp. oil
- 2 Tbsp. fish sauce
- 1 tsp. salt
- 1 Tbsp. oil
- 1 1/2 Tbsp. thai green curry paste
- 400 mL coconut milk (tin of)
- 2 Tbsp. fish sauce
- 1 1/2 Tbsp. white sugar (or palm)
- 500 grams chicken thighs (cut into small bite sized pieces)
- 150 grams snow peas
- 1 bunch asparagus
- 1 red chilli (large)
- jasmine rice (Steamed, to serve)
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