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Chicken Thai green curry with aubergine
Fruit and vegetables
2 tbsp fresh root
ginger
, grated
3–4 tbsp sliced
lemongrass
1 bunch
coriander
roots, chopped
10
garlic
cloves, chopped
1
lime
, zest and juice only
4
shallots
, sliced
10 green Thai
chillies
, chopped
1 Thai finger
aubergine
or regular one, cut into small pieces
1 x 225g tin
bamboo shoots
, drained
1 bunch fresh
Thai basil
, plus extra for serving
1 bunch
fresh coriander
, plus extra for serving
1 green
chilli
, sliced
crisp fried
shallots
, to garnish
1–2
limes
, in wedges, to squeeze
Tins, packets and jars
200ml/7fl oz
chicken stock
400ml/14fl oz
coconut milk
steamed
jasmine rice
Cooking ingredients
1 tbsp coriander seeds
½ tbsp
cumin
seeds
½ tsp
peppercorns
1 tbsp
salt
2 tbsp
vegetable oil
6 tbsp Thai
fish sauce
Meat, fish and poultry
2 skinless
chicken breasts
, finely sliced
Other
1 tsp shrimp paste
4 tbsp
palm sugar
4
lime leaves
Back to recipe
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