Linguine With Scallops and Shrimp in Thai Green Curry Sauce
A delicious Thai dish from Gourmet, December 2000. The sauce is a little thin so I like to thicken the sauce at the end of preparation with a cornstarch/water mixture.
A delicious Thai dish from Gourmet, December 2000. The sauce is a little thin so I like to thicken the sauce at the end of preparation with a cornstarch/water mixture.
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