Coconut chicken curry from Burma Superstar: Addictive Recipes from the Crossroads of Southeast Asia (page 26) by Desmond Tan and Kate Leahy

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

  • anya_sf on July 09, 2019

    I messed up and simmered the curry too long, so the chicken shredded on its own and the sauce reduced too much. Fortunately, I was able to rescue it by adding more water, although the flavors got a bit diluted. I stirred in some sliced red bell pepper and green beens at the end to make a one dish meal over rice. This curry has a lot of flavor for very little effort and should be made ahead, making it perfect for weeknights. The spice level can be adjusted by increasing or decreasing the cayenne pepper (I decreased it). I'll definitely make this again and will set my timer next time.

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