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this is my favorite dish to cook. i substitute the turmeric with ground cumin, simmer at a higher temp for thickness, and serve over rice. good stuff.
Although this wasn't bad, I was disappointed. I followed the recipe to the T, except I used a 5.5 oz can of coconut milk, which I believe is less than 1 cup. Still, the mixture came out soupy an...
this is my favorite dish to cook. i substitute the turmeric with ground cumin, simmer at a higher temp for thickness, and serve over rice. good stuff.
Although this wasn't bad, I was disappointed. I followed the recipe to the T, except I used a 5.5 oz can of coconut milk, which I believe is less than 1 cup. Still, the mixture came out soupy an...
This was just an "okay" dish that I will probably not make again. I too could not get a paste in my blender and added two Tbsp. of the coconut milk to the mix to get a paste. I also used a can...
This was absolutely delicious but my wife and I took a few extra steps to avoid some of the pitfalls others were having. First, when making the spice paste it's helpful to add some liquid (we us...
I thought this was a wonderful recipe and would make it again. I did not have turmeric so I used curry as suggested by others. It was super easy to make and the sauce was excellent over rice. ...
I enjoyed this recipe quite a bit. Served it over rice noodles, which sopped up the yummy sauce well. Instead of turmeric, I used curry. I added a little extra ginger, and cut down on the to...
Since my wife is Thai, I thought I'd finally add some comments on this recipe. For creating the paste, there's no substitute for a good heavy Thai mortar and pestle. If you don't have that, add...
Tasted like a dish you would pay $10 for at a Thai restaurant. Coconut and spices go well without an overpowering aftertaste. The only changes I made was substituting cilantro for the basil, an...