Stir-fried minced chicken with red curry (Nam pik aong) from Rosa's Thai Cafe: The Cookbook (page 116) by Saiphin Moore

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

  • jenburkholder on January 19, 2025

    I used this as a base idea so may not be fair to review. I had 12 oz of ground beef to used up so subbed that instead of chicken (recipe is traditionally pork). I think I made poor chile choices - combo of New Mexico (mild) and some random Chinese smaller chiles. Overall not enough heat. The finished texture was on the saucy side with the canned diced tomatoes so gave me vibes closer to a spaghetti sauce! Tasted fine, not great, might repeat just due to incredible ease for make-ahead lunches (with rice and veg).

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