INGREDIENTS
2
Birds eye chilies
1 lb
Asparagus
1 15 ounce can
Chickpeas
2
Kaffir lime, leaves
1 handful
Thai basil or basil
1 lb
Zucchini
1 14 ounce can
Coconut milk
2 tbsp
Thai green curry paste
2 tbsp
Fish sauce
1
Lime, juice
2 tsp
Sugar
1 tbsp
Oil