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Ingredients
  • 2 cans coconut milk
  • 10 cilantro roots
  • 6 to 7 stalks lemongrass
  • 3 shallots
  • 2 to 4 bird’s eye / Thai chilies (to your taste)
  • 50g / 1.75oz galangal root (or ginger)
  • 50g / 1.75oz  palm sugar (or coconut sugar)
  • 12 kaffir lime leaves
  • generous handful of white button mushrooms, sliced
  • 4 cloves garlic
  • juice of 3 limes
  • 3 Tbsp. fish sauce (or tamari or salt to taste)
  • about 1 cup water (depending on the consistency of the coconut milk)
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