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Ingredients
  • 3 tablespoons neutral oil (such as canola or vegetable oil, divided)
  • 2 lbs chicken thighs (900g, cut into bite-sized pieces)
  • 1 tablespoon cornstarch
  • 1 medium onion (thinly sliced)
  • 4 ounces green curry paste (115g)
  • 5 cups mixed vegetables (such as broccoli, carrots, zucchini, bamboo shoots and/or red bell peppers)
  • 13.5 ounces coconut milk (about 1 ⅔ cups)
  • 1 ½ cups chicken stock (355 ml)
  • 5 kaffir lime leaves (lightly bruised, optional)
  • 1 teaspoon chili oil (or 1 red chili, de-seeded and chopped, optional)
  • 2 tablespoons fish sauce
  • 2 teaspoons sugar
  • ¼ cup basil leaves
  • steamed jasmine rice (to serve)
  • cilantro (to garnish, optional)
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