Last night I tried for a second time to make the yellow curry John and I love so well. This time I used curry paste I bought at an Asian market (I could only find red, though), coconut milk and yogurt for the sauce.
It was . . . ok. That curry paste must have been genuine because it was hot, hot, hot. I didn't stir fry the potatoes long enough, so they were crunchy. And my attempt at being healthy by using brown rice just meant that the dish was one degree further from our ideal yellow curry. We'll keep trying.
No comments:
Post a Comment