Green curry (Lili kari) from My Bombay Kitchen: Traditional and Modern Parsi Home Cooking (page 135) by Niloufer Ichaporia King

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

Accompaniments: Perfect plain rice (Bafela chaval); Simple onion kachumbar (Kachuber)

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

    Can substitute stewing veal, shoulder of kid or goat, or chicken thigh meat for stewing lamb; "Ginger-garlic paste" recipe on P36 for store-bought paste; and almonds for cashews. See recipe for variations.

  • metacritic on May 19, 2021

    This is quite satisfying; worth making again. I used lamb neck though will use chicken and seafood in future versions as well as lamb. It's not a dish I knew, honestly, despite living in India for a long while. It has Indian flavorings but nods to Thai green curry, too. It was pretty easy and all at the table seemed to like it.

  • westminstr on May 15, 2014

    I made this curry with about three pounds of bone-in thighs (boneless would have made for easier eating but were unavailable). Used 1 cup of thick coconut cream and 1/2 cup water. This was so delicious, even Oliver liked it a lot. A definite do again recipe. Note I made the curry ahead of time and it still took an hour to cook, so not the best weeknight recipe, but doable. Served with basmati rice, simple onion kachumbar and quick-cooked greens, a great dinner.

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