Recent content by justpiano

That is indeed excellent to know!

Hi.. I personally wouldn't know because I've never used curry paste or fish sauce. This dish is probably easier to make without them... It really would depend what the actual ingredients are in your curry paste. If they overlap with what is already in the list, I personally might try cutting...

What makes it green? I see yours uses curry paste, so who knows what's in that. Personally I avoid store-bought curry combinations and prefer to make the curry from scratch. In this case, the red curry is from tomatos.

Now you've got me curious. My recipe is definitely of a red color, thanks to the tomato sauce. But you mention Green curry. What may I ask makes yours green?

this dish is very different from the chicken curry recipe Madras-style I posted separately. primariliy, indian food doesn't use coconut milk. if that's what you're asking about... if you're talking about the Egyptian fellow mentioned at the beginning of the recipe, then yes it is the exact...

Sorry for the inconvenience but you can find this and other recipes at the site in my signature. My posts have been overly censored or edited by site admins and it is frustrating, so I'm removing my contributions.. :( I've joined about two dozen forums over the years and all but this one...

Sorry for the inconvenience but you can find this and other recipes at the site in my signature. My posts have been overly censored or edited by site admins and it is frustrating, so I'm removing my contributions.. :( I've joined about two dozen forums over the years and all but this one...

I used to cook a lot, but haven't for years and am mainly seeking advice and feedback on indian cooking. I just made a chicken curry from a homemade recipe from southern India, and will share the recipe and experience at my blog as soon as I'm allowed to post links. Looking forward to looking...