This recipe is OK, but when I was in Thailand I learned the Thai style of making curry in a cooking class.
For a much more authentic taste, do this:
First step: Sautee the curry paste in vegetable oil, then add the meat. At this point, you're only cooking the paste and the chicken in oil. This "activates" the spices in the paste.
After the meat starts to cook (about halfway done) add the coconut milk. This method makes the curry much more flavorful. Trust me on this. I learned it from a Thai chef, and it works.
Also, if you can get your hands on some Kaffir lime leaves (also called bergamot) use them--add a few leaves chopped finely into the curry just when it's done. This is an essential ingredient in Thai cooking.
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