Green curry of chicken (Kaeng khieu wan kai) from The Complete Asian Cookbook by Charmaine Solomon

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

  • Jane on August 20, 2010

    This was a really quick and easy recipe, especially as I cheated and used pre-prepared green curry paste. Though according to a blog post I read, Kasma Loha-unchit, author of 'It Rains Fishes', says it is perfectly acceptable to use curry pastes. The curry had great flavor. There was a lot of sauce which was quite liquid so it definitely needed rice.

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