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  • BBC Good Food Magazine

    The Rookie Chef

    Mar 25, 2021 2 minutes

    Jeremy Pang, chef and owner of The School of Wok cookery school, shares his secrets to creating a perfect green curry.

    JEREMY’S TOP TIPS

    • A pestle and mortar is the most important piece of equipment to extract the oils out of herbs and spices.

    • Homemade paste makes the best curry. You can buy

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