Vietnamese Chicken Curry

From: Chef #1390891

On Oct 12, 2009

From: Puffnstuff

On Sep 25, 2009

Great recipe. When I made this I realized I add more curry/salt to adjust for my taste, this was difficult as everything was in the pan and harder to mix, so to save time, next time I'll mix sauce and spices, coconut, curry, pepper, salt, chicken stock together to determine taste, and then add in everything else. Also my version had sugar in it, so I gradually added in 1/4 teaspoon of sugar, turned out 1 1/2 teaspons did it for my taste. I like this recipe on rice too.

From: Tony Rules The Kitchen... Sally Watches!

On Apr 1, 2009

I've been traveling the world lately in my kitchen and couldn't wait to try this recipe with my girls. We truly enjoyed every mouthful and look forward to having it again! If you love Indian cuisine, try this one... It's well worth the time spent!

From: ' =^..^= 'Ameera' =^..^= '

On Mar 11, 2005

I omitted the celery as I had none and it was still delicious. Next time I think I am only going to add halved whole lemongrass stalks and let them simmer in the broth to flavor it and then take it out at the end. My husband did not like the bits of lemongrass he kept biting into (I didn't mince it as finely as I probably should have too--all my fault as I got lazy!!). I would actually also make it 3 stalks of lemongrass instead of 2 because I love the flavor. :D I just love potatoes in my curries and it was very good!! Thanks so much!! Over the next few months I am going to try as many unrated-yet recipes because I want everyone's hard work at perfecting their recipes and then posting them here to pay off. This was the first one and I enjoyed it very much!!! :D