My Curry is simple, Mae Ploy Curry paste (which one?)
Gold with seafood, green with pork, red with beef.
Mix dem curry and coconut cream.. simmer and simmer the meat, add the fresh ingredients..
Ladle that on the rice or noodles.
Bon Appites
Mmmm golden curry shrimp and shanghai noodles..
I have a recipe I want to share with you, that is a GREAT accompaniment to Indian curries.
Get some flatbread.
Tomato Relish
2 medium tomatoes chopped medium (juice and all)
1 small purple onion chopped medium
1 tablespoon of light brown sugar
2 limes-(cut and squeeze the lime into your ingredients)
Approximately 4 tablespoons of snipped Cilantro
S & P to taste
Combine all in ingredients in a bowl and cover and refrigerate for at least 30 minutes.
(That gives it time for the flavors to ‘marry”)
Put some oil in a skillet and lightly brown the flatbread.
Drain on paper towels.
Put your tomato relish on (or in) the flatbread.
This is REALLY good, and I know you will LOVE it.
I know the combination of brown sugar, tomatoes and lime sounds strange, but it works!
The recipe that I learned years ago only called for one lime, but to me, it didn’t have enough “spark.”
I hope you try this, and that you like it, My!