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Ingredients
  • subheading: FOR THE CURRY PASTE:
  • 4 fresh Thai red chili peppers or 4 serrano chilies
  • 4 garlic cloves
  • 2 stalks lemongrass , sliced thin (white part only)
  • 2 inches fresh galangal , peeled and chopped (ginger may also be used)
  • 1 red onion , coarsely chopped
  • 1 ⁄2 teaspoon salt
  • 2 teaspoons ground coriander
  • subheading: FOR THE CURRY:
  • 4 tablespoons vegetable oil
  • 5 ounces baby sweet corn cobs, split lengthwise
  • 2 red bell peppers , thinly sliced
  • 8 ounces fresh green beans , halved
  • 8 ounces fresh button mushrooms, halved
  • 2 small broccoli , cut into florets
  • 1 1⁄2 cups vegetable stock
  • 1 tablespoon dark soy sauce
  • 4 kaffir lime leaves , thinly sliced
  • 2 teaspoons palm sugar , vegan brown sugar or 2 teaspoons brown sugar
  • 1 ⁄2 - 1 teaspoon salt (to taste)
  • 1 ⁄4 cup chopped fresh cilantro (for garnish)
  • 3 to 4 fresh Thai red chili peppers (for garnish) or 3 to 4 serrano chilies , sliced into rings (for garnish)
  • steamed rice or cooked noodles
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