Thai Food
Aromatic Chicken Curry (Geng Gari Gai)
Page 447
Cuisine: Thai | Course Type: Main Courses
(1 review)
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Recipe Reviews
The Ducks Guts from Melbourne, Vic
Delicious and very rich. Paste smells almost unpleasent whilst it is cooking, hence the instructions to cook it at least 5 minutes, but once it is cooked,and the palm sugar and fish sauce added, it all comes together.
I must confess to doubling the amount of chicken as Thai curries can be hours of work, and I wanted SOME leftovers for the next day. However, re-heating it in the microwave wasn't a success. The chicken toughened and the sauce flavour flattened to a dull, almost boiled taste. No idea why.
(edited 5th April 2010) (0) comment (0) useful
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