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  • 1 tbsp vegetable oil
  • 5 shallots, roughly chopped
  • 5 garlic cloves, roughly chopped
  • 2 tbsp freshly grated ginger
  • 1½ tbsp curry powder
  • 3 red chillies, roughly chopped (deseeded, if you prefer less heat)
  • 1 tbsp galangal paste (see Know-how)
  • 2 x 400ml tins coconut milk
  • 1 large lemongrass stalk, bruised
  • 1 large cinnamon stick
  • 250ml vegetable stock (check it’s gluten-free, if you need it to be)
  • Juice 2 limes
  • 2 tbsp tamarind paste (from most supermarkets; see Know-how)
  • subheading: Useful to have…:
  • Mini-chopper or blender
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