Coconut chicken curry with cashews from City Kitchen at The New York Times by David Tanis

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • ashallen on October 24, 2019

    Good curry with very nice flavor - would have been even better, I'm sure, if a few of the spices I used had been fresher! I also substituted carrots for parsnips since the latter weren't available. Despite a relatively large amount of lemon juice, final dish was well-balanced and didn't have a pronounced lemon flavor.

  • Frogcake on May 10, 2018

    I made this recipe with my youngest son recently. Both of us thought it was a lot of work (I was hoping he might find it fun to make as he’s such a good cook!). However, it was not worth the time and effort. My family thought it was good but not fantastic and my son, who was the lead chef on this one, was disappointed in the flavour. It was surprising to us that many of the reviews on the NY Times site were so positive. We won’t make this one again.

You must Create an Account or Sign In to add a note to this book.

Reviews about this recipe

This recipe does not currently have any reviews.

You are reporting a broken online recipe link to EYB. Please confirm that you want the report submitted. Please also suggest the correct URL for this online recipe to the below textbox.