Thai curry pastes are great little things to keep on hand. They require quite a bit of work in the beginning, but they’re like a gift that you give yourself. Once the work is done, it keeps on giving: store it in the freezer or refrigerator, and on a busy evening when the last thing you want to do is slave around in the kitchen, you just take a small amount of your paste, some coconut milk, and you’ve got what it takes to liven up seafood, meat or vegetables. Just finished posting the recipe here.
Khreung Kaeng (Gaeng) Phet / Thai Red Curry Paste (AboutWeblogs.com)
by stef | Jun 11, 2005 | Journaler | 0 comments
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