Wonderful. Like other reviewers, I used chicken stock in place of water (increased to 4 cups - didn't want half a carton of stock to go unused - and it was still creamy and tasty!) and skipped the tumeric.
-Simmered the stock with with bruised/crushed lemongrass and large pieces of ginger (instead of minced - roughly a 1 1/2 inch cube, sliced thick). Removed before adding chicken and coconut milk.
-Doubled the chicken.
-I used substantially more cilantro, too (1/3-1/2 cup).
I know it's inaccurate to leave a rating when I've made so many changes, but I appreciate the recipe and how easy it is to play with. Guests and hubby loved it.
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Wonderful. Like other reviewers, I used chicken stock in place of water (increased to 4 cups...