Yum, yum, yum, yum, yuuuuuuuuum! I really love Thai curry and this did not let me down. Thanks, Stacita! I cooked it according to the recipe with just one adjustment. I used Thai fish sauce instead of soy sauce. I had some on hand, and I had previously read the following (on a Thai cooking website) :
Fish sauce is one of the oldest ingredients in the world. Soy sauce was invented as a way to create a cheaper alternative to fish sauce thousands of years ago in China. Fish sauce is essential to Thai food. Make sure you buy a Thai brand as other (mostly Vietnamese) brands taste very different.
Interesting, huh? For those of you who are scared of fishy-ness, I find that fish sauce, despite its name, does not add a fishy taste, but an interesting salty taste. I used only 1 Tsbp of fish sauce in place of the 2 Tbsp soy sauce because I find it much saltier.
One other thing. Although the recipe is clear, somehow I got it into my brain that the tofu would be cubed. It was only after I had cubed it that I realized that it was wrong. I guess that wouldn't make much of a difference, though, right? Duh! Also, my sauce didn't reduce into a glaze. I love it how it turned out, so I wasn't disappointed, but I wanted to mention it in case anyone wanted to offer feedback.
I am so happy that my husband is out of town so I don't have to share! ahahaha! It's going to be great as a leftover and I plan on eating again for every meal until it's gone. Once again, thanks Stacy!
Chic Chefs…on a budget ~ Creatively banishing culinary mediocrity one recipe at a time!
1 comment:
Awesome! I was starting to feel afraid that no one would try it! I always put fish sauce in my green curry, but never my red (not at all sure why). I will definately try next time. Thanks, Alyssa!
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