Red fish curry from Bill's Everyday Asian by Bill Granger

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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

  • Gio on May 11, 2016

    Pg. 90. This recipe disappointed us, the first one that did from this book. We've cooked many recipes from ...Everyday Asian but this lacked the refined flavors we've come to expect. Although everything was well cooked and timing spot on the flavors were muted except for the fish sauce. Day boat hake fillets were used, and zucchini was substituted for the butternut squash but everything else was followed as written.

  • LouiseStaley on April 01, 2013

    This is delicious and quick. I cut the pumpkin into 2cm squares and found they cooked in 20 minutes with a further 5 minutes to cook the fish and beans. Also reheats really well.

  • TrishaCP on October 28, 2012

    Tasty recipe but it takes much longer to cook the butternut squash than the 15 minutes indicated. Unfortunately, it took me about an hour, which takes it out of the realm of weeknight meals.

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