Green chicken curry from Jeremy Pang's School of Wok: Delicious Asian Food in Minutes (page 68) by Jeremy Pang

  • coconut milk
  • fish sauce
  • Show all ingredients...

  • EYB Comments

    The recipe for the Green curry paste is on page 66. Can substitute aubergines for Thai aubergines, and soft brown sugar for palm sugar.

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.

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  • Eat Your Books

    The recipe for the Green curry paste is on page 66. Can substitute aubergines for Thai aubergines, and soft brown sugar for palm sugar.

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