I loved this, and of course, tweaked it just a bit. I added 2 big tablespoons of a very spicy Vindaloo curry paste (you can find it in your local grocery store w the Indian foods, usually), cooked cubed potatoes, and peas.
I also lightly sauteed some shrimp until barely done, and added in the last 5 minutes of the simmering time near the end.
Used the whole can of coconut milk, no problems with the sauce being runny at all.
Really good, restaurant quality dish. Now I can have curry whenever I want!
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I loved this, and of course, tweaked it just a bit. I added 2 big tablespoons of a very spicy...