Green Curry With Chicken

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David Lebovitz


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2 cups (500 ml) canned Thai coconut milk*

1/4 cup (70 g) green curry paste

1 1/2 cups (375 ml) chicken stock

2 cups (265 g) peeled and cubed sweet potatoes

4 slices galangal

1 teaspoon dried Thai shrimp paste, roasted** (kapi), or Asian fish sauce

3 stalks lemongrass

3/4 cup (85 g) pea eggplants

8 Thai eggplants, quartered

2 skinless chicken breast filets, cut into bite-size pieces

3 red chiles, slivered, plus additional for garnish

2 cups (300 g) diced pineapple

1 cup (15 g) loosely packed basil leaves

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