Thai-style fish sauté with yellow curry from Fish & Shellfish: The Definitive Cook's Companion (page 292) by James Peterson

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Notes about this recipe

  • Eat Your Books

    Can substitute this book's "Green curry paste" for commercial green curry paste.

  • lkgrover on April 03, 2017

    I enjoyed the flavors of this curry; just the right amount of spice. Did not use cilantro. I used swordfish fillet, and it stayed firm throughout the cooking. I cooked it longer than Peterson suggested, because I wanted a thicker sauce. Excellent served over jasmine rice.

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