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Recent Reviews

Re:Sesame Chicken with Bok Choy

This was pretty good.I think how well this turns out has a lot to do with what curry paste is used. I've tried a lot of curry pastes, and the Thai Kitchen ones that are easy to find in any store have hardly any heat at all, I can taste it right out of the jar and it doesn't seem hot. So the amount called for in the recipe is hardly anything. The curry pastes you find in the Asian groceries otoh, such as Mae Ploy are *way* spicier. I made another Thai curry with one of those, using the proportions in the recipe (probably calibrated for Thai Kitchen type paste) and about burned my face off. So if you want it spicier I'd try the Mae Ploy paste, or kick up the amount or perhaps add Thai Kitchen chili paste, which has a little kick to it, still not a ton though. If I'm using the thai kitchen curry paste in a coconut curry type recipe, I usually put in about 2 tbsp or more (1 lb of chicken, 1 can of coconut milk)In Thai restaurants I normally get mild plus to medium spicy.

Posted: 10:49 am on December 4th 2012