Ymir curry bowl from Whitewater Cooks: Pure, Simple and Real Creations from the Fresh Tracks Cafe by Shelley Adams

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Accompaniments: Mango chutney

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Notes about this recipe

  • averythingcooks on February 13, 2021

    I cut this to 1/3 to serve 2 & I added the meat from 1 oven roasted chicken breast (as she suggests). I did not have yams but I do have frozen butternut squash cubes which made for an easy sub. My lemon grass is in a cut/dried form so I put it in a small muslin bag with the galangal & lime leaf for easy removal. Lastly, I stirred in thin noodles instead of serving over rice and I also felt it needed a boost so I added a shot of my "lime splash" hot sauce. The result was 2 really nice, veggie laden dinner bowls with lunch for one of us today :)

  • Frogcake on January 02, 2016

    My university-aged cook in training son made this with my coaching. This is a very easy, yummy curry. We made a few changes: he added 500 g of cubed pork tenderloin and one additional tablespoon of red curry paste. As well, he included some left-over vegetables.

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