I used red
curry paste because that's all I had and jalapeño as the green chili.
I suppose the grass is always greener on the other side... I am using my red
curry paste because I can't find Masaman!!
Not exact matches
I also think my dire want / need to make a Thai red
curry was
because I wanted to add red
curry paste to my spice arsenal (since then I have also now added green
curry paste!)
I've been making masaman at home (
because I have a huge tub of
paste) but really want to start mixing it up with other Thai
curries, too!
I used green
curry paste, I use that most of the times
because is milder than other sorts, so the children would eat it as well.
It may also help you avoid catching a cold
because of the antioxidant and anti-inflammatory effects of ginger, broccoli, and the spicy red
curry paste.
Modifications (
because store didn't have everything) included shrimp in place of chicken, green
curry paste instead of yellow and butternut squash (bc it was precut and ready to go) in place of sweet potato.
There is always a bottle of
curry paste in my fridge
because it's one of the main ingredients in my Mum's Chicken & Potato
Curry.
This, I think, is quite necessary to produce a Madras
curry at its best,
because there are ingredients in the
paste which can not enter into a powder — tamarind, green ginger, a very little garlic, almonds, mustard oil, etc..
I substituted red
curry paste for srirachi
because I did nt have any on hand, so I'm looking forward to trying the recipe as is written above.
I have that red
curry paste at home unopened
because I wasn't sure what to do with it.
It may also help you avoid catching a cold
because of the antioxidant and anti-inflammatory effects of ginger, broccoli, and the spicy red
curry paste.