First of call, thank you to the 1,300 plus members who have saved this recipe, and for those who have taken the time to recreate and review.
Here is a bit of clarifying information re some differences between curry 'paste' which my recipe calls for, and curry 'powder'. I created this very simple recipe using Yellow Curry Paste. The brand name I prefer is Mae Ploy, a well-known Thai brand.
Here is the ingredients list: Garlic, lemongrass, shot, dried red chile, salt, galanga, cumin, cinnamon, star anise, tumeric, kaffir lime peep and coriander seed.
On the other hand, a typical curry powder, McCormick's is the most widely used one here in the U.S. contains: Coriander, fenugreek, tumeric, cumin, black pepper, bay leaves, celery seed, nutmeg, cloves, onion, redd pepper and ginger.
Very different products, and like apples to oranges when comparing the 'right' amount to use. McCormick suggests 2 teaspoons for a standard 4 serving recipe as a jumping off point, however this particular recipe was not formulated using the quite different tasting powder.
Call it a pet peeve, but I will never down-rate a recipe as being 'too mild' or 'too plain' or 'not enough flavor/heat etc' when substitutions have been made, as in the case of paste vs powder.
Yogurt is a great sub for the sour cream, and I have made it with both regular and lowfat sour cream as well as lowfat plain (regular and Greek) yogurt and found it quite good.
Hopefully this claification will be of help!
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First of call, thank you to the 1,300 plus members who have saved this recipe, and for those...