06-07-2007, 08:46 AM
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Sous Chef
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Red Curry Sauce
I'm sooo excited!!!!
I made the curry sauce only from this site I found and will be serving it tonight with some strips of boneless pork chops and shrimp as well as lightly cooked strips of different colored peppers all over rice. I might even through some peanuts on it although DH won't want the peanuts. Although I wish I bought hotter curry paste instead of medium, this is the first time I was able to replicate a very similiar dish that I have in TAI restaurants sometimes. I haven't officially tried it yet, just quickly tasted the sauce. I made the sauce early and tonight I will make everything else and reheat the sauce and EAT. I just KNOW it is going to turn out FABULOUS. The curry sauce is on this page: What Did You Eat?: WHB: Salmon With Thai Red Curry Sauce, Cabbage Salad, And Jasmine Rice
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"Italians...seemed never to die. They eat olive oil all day long...and that's what does it." William Kennedy Last edited by legend_018; 06-07-2007 at 09:06 AM. |
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06-07-2007, 09:24 AM
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Sous Chef
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That does sound like a great tasting dish!!
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~~~~~~~~~~ an old cook, still learning new tricks! |
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06-07-2007, 09:29 AM
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Sous Chef
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Sorry if it's confusing. I had to give you the entire link - but I only made the "curry sauce" section of the recipe not the entire recipe. I'm serving the curry sauce with strips of boneless pork, shrimp and different colored peppers.
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"Italians...seemed never to die. They eat olive oil all day long...and that's what does it." William Kennedy |
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06-07-2007, 12:41 PM
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Certified Executive Chef
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If you want a little more heat in the curry sauce, you can always add a little cayenne pepper to the other seasonings
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Peace, Love, and Vegetable Rights! Eat Meat and Save the Plants! |
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06-07-2007, 04:00 PM
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Senior Cook
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Quote:
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06-07-2007, 07:32 PM
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Certified Executive Chef
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Quote:
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Peace, Love, and Vegetable Rights! Eat Meat and Save the Plants! |
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06-07-2007, 07:36 PM
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Senior Cook
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Quote:
need fire, give me a call lol generally i add a dozen thai chilis to the recipe i learned in the thai restaurant for a 19 ounce can of coconut milk and a small can or maesri redc curry paste |
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06-29-2007, 02:52 PM
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Cook
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Normally you would use 1 can of the curry paste to 1 can of coconut milk. This recipe is very mild. Or better yet make your own curry paste:
http://www.bellaonline.com/articles/art36988.asp I also have my recipes for yellow or green curry pastes etc.
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Mary-Anne SF Bay Area 
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