Minced chicken with galangal and tomato from Burma: Rivers of Flavor by Naomi Duguid

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

  • Eat Your Books

    See recipe for variation.

  • okcook on November 09, 2015

    This dish grew on us as we ate it. At first we thought it kind of boring but by the third forkful we really liked it. The flavours have a nice depth with the shrimp paste. We used the amount called for in the recipe and we think the dish benefited. However, if you aren't keen on shrimp paste the substitute of fish sauce mentioned in the recipe would work.

  • Allegra on December 13, 2012

    A pleasant, rather pungent dull yellow curry. Overflowing with umami. Reduce shrimp past next time, by half? Fantastic served alongside Standout Tomato Chutney, p.206. Preferred this with the optional cilantro. A squeeze of lime does wonders.

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.