Quote:
Originally Posted by SeanGAR
That recipe doesn't look bad. I use this stuff for chicken curry when I'm in a hurry.
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I've used that before also. I like the red curry too. Fish sauce is essential IMO and generally negates the need for added salt. I would never make this style of curry from scratch, though. I live in a small town and things like shrimp paste, kaffir lime leaves and galangal can't be had. Even good lemongrass is hard to find sometimes.
I notice your recipe is light on sugar, just the way I like it. Heat on the other hand, I prefer mild on the true scale. When my eyelids start to sweat, it's too hot.
