Over the weekend I made some curries. Starting with
green paste from Dana Treat, and moving to this
Green Curry Seafood (I used cod) that I've been interested in for a while. Came together quickly, and I love it. My curry paste is SUPER spicy though, so beware. I read that you can add lime juice or vinegar to tone it down.
I also stumbled into some okra, so I decided to revisit this
okra curry from Cooking Books. Just as good as the first time I made it!
I tend to have a heavy hand with the curry paste and continually have to remind myself that I can alsways add more. There's usually a tub of the red in my fridge, looks like I should add some green to the mix.
ReplyDeleteyeah! def recommend, there were flavors that I feel like the hotness is masking - like lemongrass, shallots, etc so maybe if that's toned down a bit this paste will be even more dynamic!
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