Thai green curry from From Scratch: 10 Meals, 150 Recipes, and Dozens of Techniques You Will Use Over and Over (page 264) by Michael Ruhlman

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

  • averythingcooks on May 03, 2022

    I cut the sauce in 1/2 for 1 lb of boneless skinless thighs. I hope to try his curry paste recipe sometime but I had a jar in the fridge to finish off (and he does suggest jarred "is fine"... it was :). Wanting more veg in our bowls (in addition to the sweet peppers called for), I added pickled hot peppers, broccoli, frozen peas (in place of snap), fresh spinach & Thai basil. I stirred in a bit of "Lime Splash" hot sauce & a handful of steamed Pad Thai style noodles (rather than serve over rice) and lastly, a bit of cream to loosen the sauce. We both really enjoyed this.

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