Would maybe sub some butternut squash and use the full jar of
curry paste next time.
I made it with Red Curry paste, I'll make it next time with green
curry paste next time.
Not exact matches
next time i think i'll stay w / the red
curry paste.
If you dump some lentils, quinoa, veggies and
curry paste in that bad boy, out comes a delish dinner that required
next to no effort.
The
curry paste was in fact a bit too spicy, so I will use less
next time or make my own, the kimchi makes me sweat which is not a bad thing I suppose.
I make something similar to this except with green
curry paste, but I'm loving the idea of all those extra vegetables in yours (mine just has sweet potato and tomato), so I think I'll be adding to it
next time I make it.
She has a very low spice tolerance however so I had to add peanut butter and coco milk to her sauce —
next time I would do a batch with less ginger /
curry paste.
Next time I'll have to try the red
curry paste.
PRO TIP: Peeks Pantry products, the chefs» own line of Thai condiments like red
curry paste and «bun jam» (roasted garlic - and - chile spread), are for sale
next to the register.
You can make your own massaman
curry paste (see
next slide), or use prepared
paste to speed up the preparation.
Next, stir in the red
curry paste.
Next, add the carrots, sweet potatoes, vegetable stock,
curry paste,
curry powder, salt, and freshly ground black pepper (to taste) to the pan and bring to a boil over medium - high heat.