If you're not into too much heat, but want to flirt with danger, try starting out with
less curry paste than the recipe calls for.
Not exact matches
Also the quantities of
curry paste, fish sauce etc. are what we like, but this is one of those dishes where you can add more or
less to suite your tastes, and you can't really stuff it up!
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 used
curry paste for extra kick & a little
less water.
Just keep in mind that if you use a different brand of
curry paste you might want to add more or
less, depending on the level of spice and your personal preferences.
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.
Add the
curry paste and stir to combine (I suggest starting with
less than you think you need — you can always add more later.
1 or 2 tablespoons red
curry paste (use
less or more of the
paste, depending on how spicy it is, and then add more, to taste)
Should I just use
less red
curry paste and leave everything else alone?
Ingredients: 4 cups water 3 cups fresh spinach leaves 1/2 pound snow peas, trimmed and cut in half crosswise 1 (5 3/4 - ounce) package pad thai noodles (wide rice stick noodles)-- or rice 1 tablespoon canola oil 1/4 cup thinly sliced shallots 2 teaspoons red
curry paste 1 1/2 teaspoons
curry powder 1/2 teaspoon ground turmeric 1/2 teaspoon ground coriander 2 garlic cloves, minced 6 cups fat - free,
less - sodium chicken broth 1 (13.5 - ounce) can light coconut milk 2 1/2 cups shredded cooked chicken breast (about 1 pound) 1/2 cup chopped green onions 2 tablespoons sugar 2 tablespoons fish sauce 1/2 cup chopped fresh cilantro 4 small hot red chilies, seeded and chopped, or 1/4 teaspoon crushed red pepper 7 lime wedges