Thai Fish and Corn Curry

From Braises and Stews: Everyday Slow-Cooked Recipes

Cookbook

Author(s): Tori Ritchie, Cook's Illustrated Magazine, Ben Fink

Page 86

Cuisine: Thai

Course: Main Courses

Reviews

1 reviews, average rating 4.0 / 5

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kaye16

7 years ago

★ ★ ★ ★ ★ 4/5

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Thai? Well, maybe.

Quite good, but maybe a bit more green curry paste would be nice, even maybe 1 tablespoon (instead of 1 teaspoon).

I had about 3/4 of the fish (I used lieu noir”saithe I think in English) but made a full recipe as dinner for two. It was good, if slightly underspiced.

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