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4
servingsEasy
By Jean-Georges Vongerichten and Mark Bittman
Published 1998
This recipe uses the same technique as the previous one, but with Indian rather than Thai seasonings. There’s another difference, too: This dish does not really benefit from marinating, so there’s no need for thinking ahead.
Serve it, if you like, with Curried Artichokes and Tamarind Ketchup.