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Thai chicken curry
Fruit and vegetables
2
onions
, sliced
4cm/1½in knob of fresh root
ginger
, peeled and finely grated
1
lemongrass
stalk, bashed (see tip)
250g/9oz
sugar-snap peas
, cut in half lengthways
½
lime
, zest and juice
Tins, packets and jars
3 tbsp Thai red
curry paste
1 tbsp
plain flour
2 x 400g tins full-fat
coconut milk
1 x 225g tin
water chestnuts
, drained, halved and quartered if large
Cooking ingredients
3 tbsp
sunflower oil
1 tbsp Thai
fish sauce
1 tbsp light
muscovado sugar
salt and freshly ground
black pepper
Meat, fish and poultry
6 skinless and boneless
chicken breasts
Other
4
lime leaves
Back to recipe
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