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Four to Six
Easy
By Judy Bastyra and Becky Johnson
Published 2011
This curry is deliciously rich and thicker than most other Thai curries. Serve it with boiled jasmine rice and salted duck’s eggs, if you like.
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Easy to throw together and not too spicy, which suited the younger diners. We served it with a small bowl of bird's eye chillies for those who needed a bit more heat.