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Ingredients
US|METRIC
5 SERVINGS
- 27 oz. coconut milk (*)
- 1/2 cup yellow curry paste (recommended: Mae Ploy*)
- 8 oz. russet potato (peeled and cut into 1/4-inch pieces)
- 1/4 inch rounds
- 2 carrots
- 1 onion (small, chopped)
- 1/2 red bell pepper (cored, seeded and chopped)
- 15 oz. baby corn (rinsed and drained)
- 1 thai chile (such as prik kee noo, or 1 serrano chile, stemmed and thinly sliced*)
- 5 sprigs thai basil (with stems, plus 1/4 cup chopped *)
- 3 lime leaves (kaffir, *)
- 1 Tbsp. fish sauce (*)
- 1 can asian (be found at specialty, markets)
- white rice (Serving suggestion: steamed)
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