Thai Chicken Curry With Vegetables Revisited

I had some friends around for dinner the other night and they requested a Thai curry.

Reading through the great Curry Focus curries, I found one that I had made and reviewed before, but which I had forgotten to note the heat rating. It was Thai Chicken Curry with Vegetables.

Iā€™m very aware that not everyone likes hot, spicy curries and it is important that people know what they are in for if they cook a curry.

So I decided to make the curry again.

The recipe was easy enough to follow and the dinner guests arrived just as I started to cook the rice.

As before, the curry was stunning. It was a typical Thai curry, being light and having a great coconut taste. And it was spicy, medium to hot. Overall it scored 8.5 out of 10, which was down slightly on the 9 that it received the first time that I made it.

What I found interesting was that I followed the recipe but not exactly ā€“ I am definitely a lot more relaxed about cooking curries than I was a year ago. The chicken stock came in a packet of 375ml (12 fl oz) and I used it all. And I forgot to buy carrots so substituted courgettes (zuccini).

You really must try this recipe if you like Thai curries.

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