Beef green curry (Kaeng khiao wan nuea) from Bangkok: Recipes and Stories from the Heart of Thailand (page 90) by Leela Punyaratabandhu

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Notes about this recipe

  • TrishaCP on April 06, 2018

    This made a lush and satisfying curry. I subbed a mix of cayenne chiles (12), small jalapeños (2), and serrano chiles (1) since I did not have any Thai chiles on hand. I also subbed fish sauce for the shrimp paste. Next time I would add the makrut lime leaves whole as the cut up leaves made the curry hard to eat.

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