8 responses

  1. Mimi
    April 1, 2014

    Beautiful! I can’t get lemongrass fresh. Is there any substitute?

    • Samantha
      April 1, 2014

      Hi Mimi…I would suggest using long strips of lemon peel. You can peel it using your vegetable peeler. That shouldngive it a similar bright lemon flavor!

  2. Julia
    April 4, 2014

    I could eat chicken curry every single day of my life and your recipe looks AMAZING! I love lemongrass and have never made chicken curry with it. The recipe may not be new to you, but it’s certainly going to get ravaged in my house!
    Julia recently posted..Roasted Root Salad with Balsamic-Date VinaigretteMy Profile

  3. kita
    April 7, 2014

    Look at that bright beautiful bowl of awesome! Come to mama! Great photos :D
    kita recently posted..Slow Cooker Banana OatmealMy Profile

  4. Heather
    May 6, 2014

    Oh man, we have been on a curry bender lately. Mostly we stick with panang curry, but this looks like it needs to be added to the rotation! Thanks for sharing!

    • Samantha
      May 6, 2014

      Thanks Heather! I’d love to try different styles of curry!

  5. Bonnie Jean
    July 21, 2014

    This looks like an awesome recipe. Can’t wait to try it! Your recipe doesn’t say- how much cubed chicken do you normally use with this?

    • Samantha
      July 22, 2014

      Hi Bonnie Jean..I meant to include 2 chicken breasts, cut into 1 inch pieces…thank you for letting me know. Recipe is updated :)

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