Fish ball green curry (Gaeng kheo wan luk chin pla) from Kin Thai: Modern Thai Recipes to Cook at Home (page 155) by John Chantarasak

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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

  • metacritic on April 17, 2024

    An excellent rendition of a classic dish. The fish balls were dead easy and absolutely fantastic. The dish as a whole was terrific. Not too sweet. Not too wan. Salty, briny, light with just a touch of coconut milk and fish broth, a nice touch (I used dashi as it was what i could pull together easily. A new go-to.

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