Red duck curry (Geng dtaeng bpet) from Thai Food (page 312) by David Thompson

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Dried smoked trout fillet (Pla lom kwan 2); Pickled ginger (King dong); Steamed salted duck eggs (Kai kem 2)

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

    This curry can also be made with game such as venison, squab or hare.

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