I have made this recipe a number of times and my husband and I both love it. I follow the recipe exactly, except I add 1 tsp of salt and 1/2 tsp of ground pepper, in with the other spices, and I double the spinach. I've also made this vegetarian before with mushrooms and paneer (the paneer was made with a recipe from this site). When modifying the recipe just make sure to add liquid to replace the liquid you would get from the chicken. I browned sliced mushrooms with the onions, then continued following the recipe and added the spices, garlic, ginger, and tomato paste. At this point I began adding vegetable broth and continued to do so as needed until the mixture had simmered for 10 minutes (this is important, just add enough so your mixture can simmer and bubble softly, not too much that it's really soupy, but enough that it doesn't burn and stick to the pan), then I added the spinach, let it wilt a minute, then added the yogurt, milk, and paneer. Brought the mixture back up to a simmer and let it simmer for another 10 minutes. I also should note that this dish is quite spicy; halve the pepper if you don't like the heat. To make this taste a little more Thai use coconut milk instead of skim.
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I have made this recipe a number of times and my husband and I both love it. I follow the...