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Thai-style seafood jungle curry
Fruit and vegetables
5 small Thai
shallots
, roughly chopped
2
lemongrass
stalks, roughly chopped
6
garlic
cloves, roughly chopped
4 Thai green
chillies
, roughly chopped
4cm/1½in piece fresh
ginger
or galangal
20g
coriander
, stalks and leaves separated, leaves reserved
3 baby
aubergines
, halved
225g tin
bamboo shoots
100g/3½oz
French beans
1 large bunch
Thai basil
, leaves torn
2 tbsp
Thai basil
leaves
2 tbsp
coriander
leaves
2 tbsp
mint
leaves
1 red
chilli
, finely sliced
Tins, packets and jars
1 litre/1¾ pint
chicken stock
Cooking ingredients
1 tsp
white peppercorns
½ tsp
salt
2 tbsp vegetable
oil
4 tbsp Thai
fish sauce
100ml/3½fl oz
rice wine
3 stems green
peppercorns
Meat, fish and poultry
250g/9oz live
clams
, scrubbed and debearded
6 large raw tiger
prawns
, heads removed, shells removed, de-veined and butterflied
3
scallops
, shells removed, cut in half
2 medium
squid
, cleaned, flesh cut into small pieces and scored
Other
10g/⅓oz shrimp paste
20g/¾oz
palm sugar
6
lime leaves
2 medium bream or
snapper
fillets, cut into 4 pieces
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