Fish and vegetable curry with wild ginger, white pepper and lemon basil (Geng liang pla) from Thai Food (page 282) by David Thompson

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Notes about this recipe

  • Eat Your Books

    Use 3-4 of the suggested vegetables.

  • mziech on December 11, 2011

    Did not like this recipe a lot, because the wild ginger (grachai) had a overwhelming taste. Recommend making "Bream and green gourd simmered in coconut cream" which has similar ingredients but also coconut milk and is more balanced.

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