This recipe is the bomb! Exactly what I was hoping for. Taste just like the soup at a Thai restaurant near our home. My husband and I had been trying to figure out what was in theirs, and couldn't figure out what the red spice was that was floating at the surface of the soup - it was the red curry paste! I ran to a local Oriental food store on my lunch hour today, and picked up a can of it for 99 cents. Only used a little bit of it, so I froze the rest in an ice cube tray and then in individual cubes for future use. The only changes I made to this recipe were that I left out the lemon grass (the red curry paste actually has lemon grass in the ingredients - so I don't think it jeopardized the flavor at all leaving it out). The only other change I made was that I used chicken instead of shrimp. We just had shrimp the night before, and I had 1 raw chicken breast left that needed to be used. I just sauteed the chicken with the oil, red curry paste and ginger until no longer pink, and then continued on with the recipe. Hubby, daughter and I all LOVED it. Served it with Pot Stickers and Korean Cucumber salad (from this site). YUMMO!
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