Great recipe! A few tweaks bring even more vibrant flavor. First: veggies, to make this a one-dish meal. I used 1 red and and 1 green bell pepper, sliced super thin, added halfway through simmer time. Sliced zucchini should go nicely in this dish as well, and sliced mushrooms. Next time I will also add thinly sliced onion. I would love to find some asian eggplant to add also. Second, add some lime juice. 1-2 fresh limes, or 3-6 Tbs lime juice. Start with the lower amount and taste. Put in the amount you like best. Increase the fish sauce to 2 Tbsp or more - again, taste. Finally, an absolute MUST for any Thai curry is basil (I omitted the cilantro). Add whole leaves, or do a rough chop on the leaves and add 5-10 minutes before serving. Save a few whole leaves to use as garnish when serving. Omit the soy sauce, as others suggest. The flavor is not quite right for this dish, and the salt it would add can be added by increasing the fish sauce as I suggest above. I used only 1 tsp of sugar, and 1 inch of ginger, peeled and grated. I will try more ginger the next time. Ginger root stores well in the freezer, in a plastic bag, and peels and grates beautifully when frozen. Bon appetit!
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