Chicken curry with holy basil, ginger and peanuts (Geng gai haeng) from Thai Food (page 442) by David Thompson

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

Accompaniments: Pickled red shallots (Horm dong); Steamed egg mousse (Kai dtun); Steamed salted duck eggs (Kai kem 2); Stir-fried dried mussels (Hoi malaeng puu haeng); Freshly salted beef (Neua kem sot)

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

  • Dannausc on September 14, 2020

    Fairly quick and easy. Good.

  • mziech on December 11, 2011

    Easy to make recipe, great balance of flavors. Curry paste can be made in advance.

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