This is a very tasty dish. I read the reviews before cooking it, and I made the following changes: (1) I didn't know whether I had concentrated chili paste but I think I did - I used two tablespoons and it was a very spicy curry; (2) I used 1 1/2 cans of light coconut milk; (3) I only used one tablespoon of fish sauce - I think 3, given the fish sauce, I have, would be too much; (4) I used a full red bell pepper and a full green bell pepper; (5) I used pineapple from a can and instead of adding sugar, I just added the juice from the can; (6) I added an 8 ounce can of water chestnuts; (7) I followed what another reviewer said and heated a tablespoon of oil before adding the chili paste by itself and whisking it quickly until it frothed up. I ignored the rice instructions and just made the jasmine rice the way I normally do - one cup of rice to 1 and 1/2 cups of water. The sauce was perhaps a little thin; I doubtless could have thickened it with a slurry of water and cornstarch or flour, but I try to avoid doing that where possible. But it was a delicious curry. Next time I'll lower the chili paste to one tablespoon so as to take it easy on my mouth. I love a hot curry, and it was just at the limit of what I can eat.
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This is a very tasty dish. I read the reviews before cooking it, and I made the following...