Thai curry (Gaeng) from James McNair Cooks Southeast Asian (page 101) by James McNair

  • corn
  • coconut milk
  • Show all ingredients...
  • Serves : 4

  • EYB Comments

    Can substitute Thai green curry paste or Thai yellow curry paste for Thai red curry paste; firm tofu, tempeh, eggplant or other vegetables, beef, lamb, pork, roasted duck, barbecued duck, fish fillets, or shellfish for boneless chicken; soy sauce for fish sauce, and other red chiles or green chiles for red bird's eye chiles. Can use the book's Red curry paste (Krueng gaeng peht) on p. 142, Green curry paste (Krueng gaeng khow wahn) on p. 143, or Yellow curry paste (Krueng gaeng kah-ree) on p. 144.

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 Thai green curry paste or Thai yellow curry paste for Thai red curry paste; firm tofu, tempeh, eggplant or other vegetables, beef, lamb, pork, roasted duck, barbecued duck, fish fillets, or shellfish for boneless chicken; soy sauce for fish sauce, and other red chiles or green chiles for red bird's eye chiles. Can use the book's Red curry paste (Krueng gaeng peht) on p. 142, Green curry paste (Krueng gaeng khow wahn) on p. 143, or Yellow curry paste (Krueng gaeng kah-ree) on p. 144.

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