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MARIGOLD Singapore /
Posted 1 year ago

Healthier cuisine with MARIGOLD PowerBeans Fresh Soya Milk Ingredients: 300g chicken fillet, cut into cubes 100g french bean, sliced into strips 60g eggplant, cut into wedges 200ml chicken stock 250ml MARIGOLD POWERBEANS UNSWEETENED FRESH SOYA MILK 1 Tbsp coconut oil 3pcs kaffir lime leaves (remove stem) 1/2 Tbsp palm sugar 1 Tbsp fish sauce 1 - 2 Tsp lime juice Thai basil and coriander leaves Green Curry Paste 3 big green chillies, seeded 3 green chilli padi, seeded 3cm galangal 4 garlic cloves 4 shallots 1 stalk lemongrass, sliced thinly 3 coriander roots 3pcs kaffir lime skin or lime skin 11/2 tsp Thai shrimp paste 1 Tsp white peppercorns 1/2 Tsp cumin seeds 1/2 Tsp turmeric powder 1 Tsp coriander seeds 1 - 2 Tbsp coconut oil 1/2 Tsp salt Steps: 1. Make the curry paste. Combine all the ingredients into a blender. Add 1- 2 tbsp coconut oil and blend into a fine paste. 2. Heat up a tbsp coconut oil in a pan over medium heat. Add all the curry paste and stir fry till dry and fragrant (about 3 mins). Add the chicken and continue to stir fry, then add in chicken stock and slowly bring to boil. 3. Add in eggplants, french beans, kaffir lime leaves and season with fish sauce, palm sugar. Let it simmer for 7 -8 mins. Stir in MARIGOLD POWERBEANS UNSWEETENED FRESH SOYA MILK, lime juice and scatter with basil and coriander leaves.

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