Thai curry-marinated barbecued shrimp from Fish & Shellfish: The Definitive Cook's Companion (page 195) by James Peterson

  • shrimp
  • limes
  • Show all ingredients...

  • EYB Comments

    Can substitute this book's "Green curry paste," this book's "Red curry paste," or commercial Thai green curry paste for commercial Thai red curry paste.

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

  • Eat Your Books

    Can substitute this book's "Green curry paste," this book's "Red curry paste," or commercial Thai green curry paste for commercial Thai red curry paste.

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