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Thai Yellow Curry with Green Beans and Potatoes
Ingredients
  • 1 large banana shallot (or 2 small ones), peeled and roughly chopped
  • 1 whole garlic head (about 15 cloves), separated and peeled
  • 2 sticks lemongrass, outer leaves removed, the rest bruised and chopped
  • 4cm x 4cm piece fresh ginger, peeled and chopped
  • 4 bird’s-eye chillies, chopped (remove and discard the pith and seeds if you prefer less heat)
  • 4 makrut lime leaves
  • 1 tsp ground turmeric
  • ½ tsp ground cumin
  • 1 tsp ground coriander
  • 1½ tsp fine sea salt
  • 2 x 400ml tins coconut milk
  • 600g waxy potatoes (such as charlottes), quartered
  • 2 tbsp rapeseed oil
  • 400g green beans, tailed
  • Steamed rice, to serve
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