100 Great Curries by Keith Floyd

  • Vietnamese roast chicken with lemongrass and tangy sauce (page 14)

    from Floyd's Great Curries Floyd's Great Curries by Keith Floyd

    • Categories: Sauces for poultry; Main course; Vietnamese
    • Ingredients: shallots; roasting chicken; garlic cloves; lemongrass; fish sauce; red wine vinegar; lime juice; sugar; salt; red chillies; coriander
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Notes about Recipes in this book

  • Green chicken curry

    • debkellie on August 29, 2024

      This was soooo good - I had to leave the table to make this note straight away! So easy & flavoursome - excellent balance of Thai flavours. Would definitely commend it to folks (and I'd make it again!). It makes an awful lot of sauce, but the jasmine rice with which I served the curry easily absorbed that! Simply excellent.

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  • ISBN 10 1844032752
  • ISBN 13 9781844032754
  • Published Sep 01 2004
  • Format Paperback
  • Page Count 144
  • Language English
  • Countries United Kingdom, United States
  • Publisher Cassell
  • Imprint Cassell

Publishers Text

The follow-up to 100 Great Risottos presents delicious and quick-to-prepare curry recipes from around the world.

Creamy kormas and fragrant masalas from India, cool green and red hot versions from Thailand, and spicy curries with real bite from China. Savor mouthwatering dishes such as Burmese Prawn Curry, Ginger Chicken, Lamb and Spicy Carrot, and Prawn Soup. If you're just beginning to experiment with curries, a handy spice chart lays out spices of the world and their uses. And, for the faint-of-stomach, each recipe comes with a heat guide with rankings that range from mild to seriously hot. With recipes for rice, breads, chutneys, and pickles, you'll be well-equipped to create a delectable curry showcase for family, friends, or a late-night feast.

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