Floyd's 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 1844032043
  • ISBN 13 9781844032044
  • Linked ISBNs
  • Published Oct 09 2004
  • Format Paperback
  • Page Count 144
  • Language English
  • Countries United Kingdom
  • Publisher Octopus Publishing Group
  • Imprint Cassell Illustrated

Publishers Text

In Floyd's Great Curries, Keith Floyd brings us delicious curry recipes from around the world. There are creamy kormas and fragrant masalas from India, green and red curries from Thailand and spicy curries with real bite from China. There are recipes for chicken, lamb, beef, pork, fish and seafood as well as vegetarian alternatives. There are also recipes for rice and breads and chutneys. A spice chart explains the spices of the world and how to use them and each recipe comes with a heat guide from mild to seriously hot!

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