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Ingredients
  • 700 g chicken breasts (or thighs)
  • 1 tablespoon groundnut oil
  • 2 tablespoon Thai green curry paste
  • 1 garlic clove
  • 400 ml coconut milk from a tin (13.5 oz)
  • 120 ml chicken stock (½ cup)
  • 2 lemongrass stalks chopped
  • juice of 1 lime
  • zest of 2 limes
  • 200 g sugarsnap peas or green beans
  • 150 g beansprouts
  • handful of fresh coriander to serve
  • 1 teaspoon Thai fish sauce (optional)
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