Absolutely fantastic as is, and even better if you add about a tablespoon or so of peanut butter when you add the coconut milk. I followed another user's suggestion and used a can of coconut milk and a can of coconut cream -- even better! This is a very versatile recipe -- it's easy to adjust and hard to screw up. I've added veggies, played with the amount of curry paste, tried it with basil and without, etc., and it's been wonderful every time. I use brown sugar instead of palm sugar, but I did seek out the lime leaves -- you can buy them frozen at Asian markets, and they're remarkably inexpensive. The flavor is hard to reproduce, so it's worth the effort to get the real thing if you can. If not, I imagine the bay leaf + lime juice substitute suggested by other users would come fairly close. This recipe is just as good as my favorite Thai restaurant's, and much, much less expensive than going out. Best recipe I've ever found on this site, and that's saying a lot.
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Absolutely fantastic as is, and even better if you add about a tablespoon or so of peanut...