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Healthy Thai green chicken curry
Fruit and vegetables
3–4 long green
chillies
(finger
chillies
), chopped
2 tsp finely grated
garlic
2 tsp finely grated
ginger
2 tbsp very finely chopped
lemongrass
stalks
40g/1½oz
fresh coriander
(leaves and stalks), chopped
4
spring onions
, chopped
1
lime
, finely grated zest and juice
1 large
red onion
, roughly chopped
1 red
pepper
, deseeded and roughly chopped
2
pak choi
, roughly chopped
250g/9oz
shiitake mushrooms
, trimmed
small handful of
Thai basil
leaves
Tins, packets and jars
400ml/14fl oz light
coconut milk
85g/3oz
jasmine rice
Cooking ingredients
1 tsp ground
cumin
1 tbsp vegetable or coconut oil
2 tbsp light
soy sauce
1 tsp
vegetable oil
2 tsp
fish sauce
Meat, fish and poultry
400g/14 oz boneless, skinless
chicken thighs
, cut into bite-size pieces
Other
6 makrut
lime leaves
, thinly sliced
Back to recipe
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