I, too, was looking to recreate my favorite dish from a local Thai restaurant - and this is very close to it! Upon the advice of previous reviewers, I went with 1 tsp (not 1/4 cup) of Thai red curry paste, then added more to taste - it probably ended up being about 2.5 tsp total in the end. You can always mix more paste in with your individual serving once it's done, so I think 1.5 tsp is a good place to start if you're hesitant. Anyhow I substituted 1 green pepper for the 1/2 green 1/2 red (to save $), and omitted the onion as it seemed so small an amount that I thought it would not be necessary. The pepper substitution was fine, but next time I'll definitely spring for the 1/4 onion to add flavor. I used fresh pineapple which was SO wonderful and provided leftovers for a yummy dessert. Also, when I was letting the curry cook in the wok, I had it covered at first, but soon decided to cook it open to cook off some water (I'm new at this whole cooking thing) to make it thicker, which was a good idea. I basically let it cook until it was the consistency I wanted. :) Thanks, will make again!
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