Vietnamese chicken curry from Christopher Kimball's Milk Street Magazine, Sep/Oct 2020 (page 10)

  • carrots
  • chicken thighs
  • cilantro
  • ground cinnamon
  • coriander seeds
  • fish sauce
  • garlic
  • fresh ginger
  • lemon grass
  • limes
  • whole star anise
  • turmeric
  • grapeseed oil
  • yellow onions

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 August 26, 2020

    Very tasty. The coriander seeds did not get completely ground, which bothered me a little and I might use ground next time, but no one else seemed to notice. I forgot to get carrots, so I added green beans instead. Next time I will use both, as some green veg is nice here.

  • jaelsne on August 20, 2020

    I rarely give a rating of five for a recipe, but this one deserves a five or more. I made it exactly as written and my family devoured it silently. They wanted to savor every bite. Not at all hard to make. I’d advise making sure your spices are fresh because that’s what really makes this meal.

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