Nurse A: "I would make this again, but ...."
"I think we used too much of ..."
And then we ramble off a list of flavors the dish needs or reasons the dough didn't rise properly, etc. Well, the Thai curry we made Friday night--even though it called for fish sauce, which terrifies and fascinates me equal amounts--was not one of those recipes. It. was. so. good. Even groomsman Bob, connoisseur of fine curries, enjoyed it.
|Thai red coconut curry over jasmine rice|
|That Squid brand fish sauce is for realz.|
-We used double the coconut milk and curry sauce the recipe calls for (we were very hungry!)
-We left out the brown sugar and it was definitely sweet enough with the coconut milk.
-We added chicken to ours that we had sauteed in curry powder and a little coconut milk.
-Since we doubled a lot of flavors we used a 1/2 a teaspoon more fish sauce than the original recipe.
I don't know why I was so afraid! This was so good. We just added more curry paste and fish sauce slowly so we could taste and make sure we weren't overdoing it. We paired this deliciousness with warm homemade naan (recipe here) and served the curry over jasmine rice. I would definitely recommend this! Use less curry paste if you don't want it too spicy, and add the sugar if you'd like it sweeter. And yes, I did eventually realize I chose a Thai curry and an Indian flatbread--oops! They still went quite well together in my opinion.
|Our naan looked like grilled chicken but was so quite good!|