You could make it hotter by adding red chile paste to the sauce mix. This Thai Shrimp Curry is mild on the spicy scale. Taking a walk, bike ride, or gardening are great choices. Then after dinner take the family outside to get fresh air and exercise. Get your family to help with chopping vegetables or setting the table. I took a little of this and a touch of that and put together a quick and easy stir-fry meal. They all had two basic ingredients Thai red curry paste and coconut milk. I clipped and printed every Thai curry recipe I found. Magazines and the internet were scoured for recipes. Re-creating Thai Shrimp Curry at home moved up on the to-do list rather quickly. We arrived only to find the restaurant had already been sold. Her curry sauce is one of the best I’ve ever had.
The first thing that came to mind is how I must get there to enjoy one of her dishes and inquire on the recipe. The owner of my favorite local Thai restaurant had decided to sell it. Comparing the dish I made last night by following very strictly step by step per the recipe to the similar dish I had at Thai restaurants, the flavor is not as strong as the restaurant version, I wonder if adding more salt or more red curry paste can strengthen the flavor? Or a way that wont make it saltier? Any insight would be appreciated.The message came through one afternoon. Again, lack of cooking common sense here :pģ. I read the recipe word by word and I didnt know when and which step I should put the veggie mix back to the sauce pan lol. I think you forgot to mention to add the bell pepper, onions mix which was set aside in a bowl earlier back to the curry. So maybe mention dry the shrimps at an early step or maybe I m just really lack of cooking common sense.Ģ. And it turnt out to be a bit watery than I expected. I did not dry the shrimp early enough, so I just threw my shrimps in and it kinda diluted the thickened up sauce. I wish I could pat and dry the shrimp in advance. So pretty much look at any other recipe unless you want to find out how not to make a thai curry.Īmazing recipe! Thanks very much! I a beginner in cooking and always kinda intimidated by it but I made this last night and I really really enjoyed it!!ġ. Coconut milk will thicken on its own in a beautiful way without corn starch (add it and you’ll have to chew your sauce), 3) try to find a red thai chile pepper to replace the jalapeno for complimentary tastes, 4) DO NOT add brown sugar, as there is absolutely no reason to do this, 5) add garlic and ginger with the onion unless you’ve made your own homemade paste, 6) add more veggies than a single pepper. If you are going to use this recipe follow these tips unless you want you thai curry to be a sticky porridge: 1) add the curry paste on medium to hot heat BEFORE the the coconut milk and other wet ingredients so it can cook for a least 2 minutes and dry out, 2) DO NOT add corn starch for the love of good food. There are so many great Thai curry recipes out there, and if you read through a few you’ll notice odd things omitted or added to this recipe that don’t make sense. There are several basic mistakes in this recipe that make it a disaster. My gut senses told me this recipe would not be good, and I should have listened.
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