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Nigel Slater's Thai green curry
Fruit and vegetables
4
lemongrass
stalks, tougher outer leaves discarded
3 cloves
garlic
, peeled and crushed
5cm/2in piece of
galangal
or ginger, peeled and chopped
2
shallots
, peeled and finely chopped
4 tbsp chopped
fresh coriander
1 tsp chopped lime
zest
200g/7oz
chestnut mushrooms
, quartered
leaves from a large bunch (about 20g/0.7oz)
basil
, shredded
15g/½oz
fresh coriander
(leaves and stalks,) roughly chopped
Tins, packets and jars
400ml/14fl oz tin
coconut milk
400ml/14 fl oz homemade or ready-made
chicken stock
Cooking ingredients
1 tsp ground
cumin
1 tbsp nam pla (Thai
fish sauce
)
½ tsp ground black
peppercorns
3 tbsp groundnut oil
1 tbsp nam pla (Thai
fish sauce
)
1 tbsp bottled green
peppercorns
, drained
Meat, fish and poultry
750g/1lb 10oz free-range
chicken breasts
or thighs, bones removed
Other
6 medium-hot green chillies, seeded and chopped
8
lime leaves
Back to recipe
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