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Easy Thai green curry
Fruit and vegetables
1–2 thick stalks
lemongrass
, fat ends bashed with a rolling pin (optional)
large handful of
coriander
, roughly chopped
½–1 lime, juice only
Tins, packets and jars
400ml tin
coconut milk
Cooking ingredients
1 tbsp
vegetable oil
1 tbsp soft dark
brown sugar
good shake of Thai
fish sauce
or light soy sauce
Meat, fish and poultry
750g/1½lb skinless, boneless chicken
chicken breast
, cut into chunks
Other
2 tbsp
Thai green curry paste
(according to taste)
6–8 makrut
lime leaves
, torn into pieces (if unavailable, use the grated zest of 1 lime)
Back to recipe
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