Thai green curry with shrimp from Cook's Illustrated Magazine Special Issue: Soups & Stews (Winter 2010) (page 21)

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

Accompaniments: Sticky white 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

  • Laura on December 05, 2014

    Pg. 20. Made this for dinner last night and we really liked it. The curry sauce was really flavorful and very spicy; my only issue with it was that it was too watery. Next time I'd omit the 1/3 cup of water. Also, the recipe called for TWELVE chiles (either Thai, serrano, or jalapeno). I couldn't find Thai so used jalapeno, but I thought that 12 jalapenos would be way too many, so I only used four and I think that was a good decision because it was plenty spicy.

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