Yellow chicken curry with peppercorns (Kaeng karii kai) from The Food of Thailand: A Journey for Food Lovers by Kay Halsey and Lulu Grimes and Oi Cheepchaiissara

  • shrimp paste
  • bamboo shoots
  • chicken thighs
  • coconut
  • coriander seeds
  • fish sauce
  • kaffir lime leaves
  • lemongrass
  • palm sugar
  • turmeric
  • green peppercorns
  • cumin seeds
  • Thai basil
  • Asian shallots
  • dried long red chillies
  • EYB Comments

    Can substitute shop-bought yellow curry paste for the book's "Yellow 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.

Notes about this recipe

  • Eat Your Books

    Can substitute shop-bought yellow curry paste for the book's "Yellow curry paste" specified in this recipe.

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