Thai royal green curry of smoked trout with mint and lemongrass from Exploring Taste and Flavour: The Art of Combining Hot, Sour, Salty and Sweet in 150 Recipes (page 194) by Tom Kime

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Notes about this recipe

  • Eat Your Books

    This recipe requires time to smoke the trout and make the green curry paste. Can substitute mangetout or asparagus for green beans, lime juice and soft brown sugar for tamarind pulp, and mint and coriander for Thai basil leaves.

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