Thai Green Curry

Page 132

Cuisine: Thai | Course Type: Main Courses

(1 review)

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Recipe Review

This recipe instantly became an all-time favourite. Like other recipes in this book you need quite a few ingredients, but it's worth it!

Although you could use store-bought green curry paste I recommend making it fresh according to the recipe (it's not really that much work); make a bigger batch and put it in your freezer!

I'm quite strict about the spices & herbs but substitute vegetables to taste. Always using eggplant though. Adding cashews is great too.

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