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Thai green curry with sticky rice
Fruit and vegetables
3
lemongrass
stalks, chopped
4 green
bird's-eye chillies
, seeds removed and chopped
1
lime
, zest and juice only
1 banana
shallot
, chopped
2cm/¾in knob
galangal
(or fresh root ginger)
4 tbsp chopped
coriander
stalks
1 tsp ground
coriander
2
limes
, juice only
2 tbsp chopped
coriander
leaves
2 tbsp
Thai basil
, torn
1 head broccoli or 250g/9oz
purple sprouting broccoli
1
shallot
, sliced
4 tbsp
fresh coriander
Tins, packets and jars
400ml/14fl oz
coconut milk
400g/14oz sticky
rice
150ml/5fl oz
coconut milk
Cooking ingredients
1 tsp ground
cumin
½ tsp crushed
black peppercorns
2 tbsp Thai
fish sauce
2 tbsp
vegetable oil
1 tsp
salt
300g/10½oz
sugar
snap peas
2 tbsp
vegetable oil
75g/2¾oz salted
peanuts
, chopped
Meat, fish and poultry
8
chicken thighs
, skinned, boned and chopped
Other
4
lime leaves
, chopped
1 tsp
palm sugar
125g/4½oz pea aubergines
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