Roasted veggie green curry from The Pepper Thai Cookbook: Family Recipes from Everyone's Favorite Thai Mom (page 190) by Pepper Teigen and Garrett Snyder

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

  • vzeh93 on January 11, 2026

    Beware!!! Very spicy! Also was too liquidy.

  • cookbookdestinations on January 23, 2024

    I didn't enjoy this and thought the recipe needed some work. There was too much liquid so I spent some time trying to thicken the curry as well as "fixing" the flavor to find balance as I felt like it was flat and lacked depth. I enjoyed the concept of loading vegetables into a curry and roasting for ease, but would not turn to this recipe again. Need to also find a green curry that has a good texture, the one I bought was very gritty.

  • hbakke on June 04, 2021

    I didn't love this. The curry paste I used (Maesri brand) was too spicy for me and with 3 cups of water added it was more of a soup than what I was expecting. Also, the coconut milk instructions were confusing with it having you cook all of the coconut milk, then it instructs you to add the remaining coconut milk (??). Not a repeat for me.

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