Green Curry Paste 250g Simon Johnson

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Boil 150g of the paste until fragrant with 150ml each of coconut milk and Simon Johnson Stock (for 3 minutes) and then add 400g of sliced squid, lamb, chicken, beef,  fish or lean pork and simmer until tender (about 6 minutes). Toss in a generous handful of sweet Thai basil and some halved, seeded fresh chillies.

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