Monk's curry from Rebar: Modern Food Cookbook (page 184) by Audrey Alsterberg and Wanda Urbanowicz

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

Accompaniments: Chile lime dip; Perfect jasmine rice

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

    See recipe for vegan variation. Can substitute water for stock, brown sugar for palm sugar, and cilantro for Thai basil.

  • Delys77 on January 20, 2012

    Very good, the Kaffir Lime Leaves really add a lot of flavour. Can go a little heavier on the curry paste and don’t put the eggplant in too early

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