Beef and vegetable curry, jungle style (Kaeng pa nuea sap) from Simple Thai Food: Classic Recipes from the Thai Home Kitchen (page 102) by Leela Punyaratabandhu

  • red curry paste
  • chicken stock
  • Show all ingredients...
  • Serves : 4

  • EYB Comments

    Can substitute green beans for long beans, and light brown sugar for palm sugar. See the book's recipe for "red curry paste" ingredients.

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute green beans for long beans, and light brown sugar for palm sugar. See the book's recipe for "red curry paste" ingredients.

  • bernalgirl on February 11, 2022

    This is a delicious curry. I’ve been interested in this recipe because the technique of simmering the curry paste in water at the start is new to me, and the use of ground meat makes for an easy weeknight meal. I didn’t have brined green peppercorns, or fingerroots, but I had fresh galangal, Thai lime, and Thai basil. I also changed the vegetables to please my eggplant-hating kids: green beans, baby corn, and Napa cabbage. Finished with lime juice, this is a wonderfully balanced dish.

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