Chiang Mai curry from Far Flung Floyd: Keith Floyd's Guide to South-East Asian Food (page 172) by Keith Floyd

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Notes about this recipe

  • Eat Your Books

    Can substitute limes for tamarind water.

  • Ro_ on November 17, 2019

    Needs longer than the suggested cooking time both at covered and uncovered stages, first to tenderise the meat then to reduce the sauce. The tamarind (I used 40ml tamarind puree and 20ml water) gives a really fruity note which is unusual but nice. Overall I really liked this curry. This might be nice with some sauteed vegetables (carrots, beansprouts) added right before serving maybe, or else with a veggie side as it's very meaty and brown.

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