I used many of the suggestions made by others, in particular Irelandmeals, and added a few of my own.
I prepared the entire dish in a wok as follows: First I browned some diced chicken thighs, seasoned with s & p. Then added 1/2 an onion, equal amount of green pepper, and 1-2 cloves of garlic (minced). Then added several large peeled shrimp, removing and setting aside as soon as they turned orange. Then added the sauce, which consisted of 1/2 cup beer, (6-8 oz) diced tomatoes, (1 Tbsp) tomato paste, pinch of sugar, triple the curry powder, 1/2 tsp each of cumin and dried basil, black pepper and also chili flakes. While reducing, I boiled some udon noodles, and added those (drained) along with the shrimp when the sauce was the proper consistency (I like it quite thick.) Parmesian cheese and more black pepper to finish. While this version takes us ever farther from the original, I found it to be most excellent.
Was this review helpful?
2 users found this review helpful
I used many of the suggestions made by others, in particular Irelandmeals, and added a few of...