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Thai green chicken curry
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- 250 g coconut cream
- 60 g Thai green curry paste (see Tips)
- 500 g skinless chicken thigh fillets, cut into pieces (3 cm)
- 30 - 50 g fish sauce, to taste
- 1 tsp palm sugar
- 250 - 300 g fresh mixed mushrooms (i.e. shiitake, button, field), cut into bite-sized pieces or slices
- 80 g canned bamboo shoots, drained
- 7 fresh kaffir lime leaves
- fresh Thai basil leaves or coriander leaves, for garnishing
- fresh long green chillies, trimmed, deseeded if preferred and cut into thin slices (optional)
- per 1 portion
- 1383 kJ / 329.3 kcal
- 27.5 g
- 6.4 g
- 21.2 g
- Saturated fat
- 13.8 g
- 2.8 g
- 1848.9 mg
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