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 1844033228
  • ISBN 13 9781844033225
  • Published Jan 01 2004
  • Format Hardcover
  • Page Count 144
  • Language English
  • Countries United Kingdom
  • Publisher Ted Smart


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