To make this traditional Thai green curry, heat 1 tbs peanut oil in wok, add 1 finely chopped shallot and 2 tbs spice. Fry until fragrant, pounding the mixture into a paste-like consistency with a wooden spoon as you fry. Add 500g diced chicken and fry until sealed. Add 1 cup coconut cream and 1/2 tsp fish sauce. Bring to simmer and add vegetables, cook for 10 min. Serve with steamed rice and fresh Thai basil. Serves 4.
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