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4
Easy
35 min
Published 2015
Ask any Thai person for their version of green curry and you will get a completely different story each time. Being bordered by Malaysia, Laos and Myanmar (Burma), each region has its own influences, so the variations are endless. My paste is quick, easy and won’t leave you sweating insanely from too many bird’s eye chillies.
To make the curry paste, put all of the ingredients with 2 tablespoons of water and a good grind of black pepper in a blender and process until a fine paste forms.
Scoop out 2 tablespoons of the thicker coconut sediment from the tin of coconut milk, put it in a saucepan or wok and bring it to the boil over medium-high heat. Reduce the heat to low and simmer until the cream starts to spl
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