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