John’s Cookbook 2012
| Curries & other eastern hot stuff
Curries & other eastern hot stuff
Most of these are quite fiery, a few are mild, but all are very, very tasty.
Note that the Indian dishes usually require much more time to make than the others.
In this section
Chicken curry with toasted coconut
Gaeng keo wan gai (green chicken curry)
Lamb with onions & mint
Lamb and vegetables in red curry sauce with ginger rice
Lamb or chicken with coriander & yoghurt
Chicken in a green sauce
Jenny’s Malaysian calamari curry
Stir-fried vegetables with garlic & oyster sauce
Larp isan (spicy minced meat)
Bul go gi — Korean stir fried beef
Korean sticky pork spareribs
Red curry paste
Green curry paste
Steamed ginger rice
Kimchi
John Pitt, technical writer
john@pitt.net.au