I did modify this a bit, by adding quartered gold potatoes (which I parboiled, then simmered along with the curry sauce), plus some sliced bell pepper (stir fried at the beginning, then added right before removing the curry from the heat).
All of that said--the flavor of this curry is very good. As another commenter mentioned, it does seem like you spent more time building the layers of flavor than you actually did (which is always a plus!).
I served mine over steamed jasmine rice. The one issue I have with the recipe is that it's somewhat "heavy"...as in, rich. In future, I think I'll experiment with a 3-to-1 ratio of coconut milk and chicken broth, just to lighten up the curry sauce a bit.
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I did modify this a bit, by adding quartered gold potatoes (which I parboiled, then simmered...