Very mixed reactions to this where I really enjoyed though we thought it was a bit watery but then my coconut milk had no cream in it which may have effected that factor but I did use twice as much meat (gravy/shin beef) and simmered for 1 1/4 hours and then added the potatoes for the last 3/4 of an hour, the DH at first sight thought that potatoes would not be cooked but they were beautifully tender as was the meat, I think if making again I would do the last 3/4 hours with the lid off to give thickness to the sauce. Thank you Chickee, made for Aussie/Kiwi Swap #31 August 2009.
This was so, so good. Made it for a thai-style dinner party and my friends loved it...there wasn't a scrap left. I had to add water during cooking. Will add lime leaves next time (thanks JustJanS) as it would give the super rich flavours a gentle lift.
This was soooo good thanks Chickee. I planned to make my curry paste, but after a bad sleep last night couldn't get enthusiastic about it. I bought a Valcom brand one instead. The instructions on it said 4 tablespoons of paste to one can of milk, but I thought to myself, I'll go with Chickee's instructions and I'm so glad I did. It is a mild paste and I think less would have made the dish lack flavour (which it certainly did not!). The recipe for paste I planned to use had lime leaves in it, so I added two finely shredded to the curry-otherwise no alterations to your recipe. I had to remove the lid for about the last 15 minutes as it was too wet and runny-funny yours needed extra water! I had everything except the meat (I used gravy beef) and the paste on hand, so a good pantry meal for us.