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Ingredients
US|METRIC
4 SERVINGS
- 100 grams shallots (finely chopped)
- 2 cloves garlic (minced or finely chopped)
- 2 cms fresh ginger (piece of, peeled and roughly chopped, 12g)
- 3 chillies (Green finger, or standard green chillies – deseeded and chopped, 10g)
- 1 red chilli (deseeded and chopped, 10g)
- 1 stalk lemongrass (fresh, outer leaf removed and then roughly chopped, 10g)
- 30 grams fresh coriander (stems and leaves roughly chopped)
- 1 tsp. ground coriander
- 1/2 lime
- 1 Tbsp. olive oil
- 3 fish sauce (splashes of)
- 20 mL tap water (if needed during blending the paste)
- 4 Tbsp. thai green curry paste (the homemade, or shop bought if you’re short on time)
- 400 mL full fat coconut milk (can of)
- 4 chicken breasts (chopped into bitesize cubes, 500g)
- 200 grams broccoli (cut into small florets)
- 1/2 lime
- 2 tsp. palm sugar (or standard soft brown sugar)
- 3 fish sauce (splashes of)
- 200 grams pak choi
- coriander leaves (Extra freshly chopped)
- spring onions (Sliced)
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