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Ingredients
US|METRIC
5 SERVINGS
- 1 Tbsp. sunflower oil
- 1 onion (peeled and finely chopped)
- 3 cloves garlic (peeled and minced)
- 2 tsp. galangal (paste - or a 2cm piece of galangal, peeled and finely chopped)
- 1 lemon grass (stalk - tough outer leaves removed and inner stalk sliced finely, or 1 tsp lemongrass paste)
- 4 kaffir lime leaves
- 2 red chillies (sliced, I use milder fresno chillies, but you can replace with Thai chillies if you like it spicier)
- 10 shiitake mushrooms (sliced in half)
- 1 Tbsp. red Thai curry paste
- 1 liter chicken stock (good quality)
- 400 mL coconut milk (can of)
- 1 Tbsp. fish sauce
- 1 Tbsp. light brown sugar
- 1 lime (about 2 tbsp)
- 6 chicken thigh fillets (cooked, shredded)
- 1 Tbsp. cornflour (cornstarch, mixed with 3 tbsp cold water, to form a paste/slurry)
- 1 bunch fresh coriander (roughly torn)
- 2 tsp. chilli oil (for drizzling)
- 1 lime (sliced)
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NutritionView More
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960Calories
Sodium
Fat
Carbs
Fiber
Potassium
Calories960Calories from Fat620 |
% DAILY VALUE |
Total Fat69g106% |
Saturated Fat29g145% |
Trans Fat |
Cholesterol240mg80% |
Sodium830mg35% |
Potassium1540mg44% |
Protein58g |
Calories from Fat620 |
% DAILY VALUE |
Total Carbohydrate30g10% |
Dietary Fiber7g28% |
Sugars12g |
Vitamin A100% |
Vitamin C70% |
Calcium10% |
Iron35% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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