Usually I reduce the salt in recipes, but this dish needs most of the salt called for, and the pepper too. As written, you'll end up with a fairly runny sauce after simmering for 30-40 minutes. However, I simmer this much longer, uncovered and stirring frequently until it is thick and the tomatoes break down and blend into the sauce. (At least an hour depending on how much you let it bubble.) You could instead use less tomatoes, but I really like the recipe the way it's written, just simmered MUCH longer. Goes great with a Thai cucumber salad, zucchini, carrots, and/or cauliflower. I disagree with the other reviewer - unsweetened coconut milk is the way to go. EVERYONE loves this recipe - even those who've never tried curry.
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Usually I reduce the salt in recipes, but this dish needs most of the salt called for, and the...