Fried fish cakes with green beans (Thawt man plaa) from The Food of Thailand: A Journey for Food Lovers by Kay Halsey and Lulu Grimes and Oi Cheepchaiissara
- shrimp paste
- ground coriander
- fish sauce
- galangal
- garlic
- makrut lime leaves
- lemongrass
- peanut oil
- rice vinegar
- peanuts
- red chillies
- white vinegar
- snake beans
- kaffir limes
- white fish fillets
- long red chillies
- Asian shallots
- coriander roots
- Lebanese cucumbers
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EYB Comments
Can substitute makrut lime leaves for kaffir limes, and store-bought red curry paste for the book's "Red curry paste" specified in this recipe.
Where’s the full recipe - why can I only see the ingredients?
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.