Quick and pleasingly non-European. It’s a simple flavour, but distinct and despite being made predominantly of pork, does not feel terrible for you. As a simple mid-week supper, or even as an option in a wider selection for a more grand occassion, I absolutely wouldn’t turn my nose up at cooking this again. From Thai Food, pg. 508
Second run out for this (See here), it’s quick and delicious. Only difference this time is that I finished the egg as described in the recipe under the grill. Probably not worth the hassle, but does give the egg a lovely shine. From Doctor’s Kitchen, pg. 154
Just lovely, a real tangy treat. Succulent prawns and sharpness from the tamarind, just held back from being face-puckeringly tart by the fudge-like palm sugar. Would absolutely do again in a heartbeat. From 50 Great Curries of India by Camellia Panjabi, pg. 128
Really good, simple & quick. The sugarsnaps and mangetout are fresh and snappy, and it’s a nice use of hoisin, which can often be too sweet and cloying. From Stir Crazy by Ching-He Huang
Honestly wasn’t a fan of this. The flavours were pleasant, but the textures of the cashew and the chickpeas just weren’t appealing to me. Perhaps making it more rich would be helpful, but I’m not sure that I would bother with it again, there are simply too many exceptional curries to bother wrestling this into a more enjoyable meal. From Eat To Beat Illness, pg. 203
This is such a good recipe. I will do this again, regularly. I am, in fact writing this a month or so after the fact, and having had something of a mini-season on Chinese food I do believe that this has been my favourite. Although I will say that some of the others possibly have room for improvement due to my own incompetence, for this one however, my competence was just about adequate. From Stir Crazy by Ching-He Huang.