By sassee1 on December 18, 2002
"Hot and good"
Serving Size: 1 (103 g)
Servings Per Recipe: 2
"I will never order red curry in a restaurant again! This recipe is excellent. I, fortunately, had some kaffir leaves. If you don't, add some lime juice or grated lime peel. (both are OK substitutes.) Also, use a good brand of fish sauce. This was a little too hot, so I cut the curry down to 2 heaping TBSPs. You'll love it!"
"This is SO good! Nicely spicy and, yes, HOT. Just right when craving Thai food. I expanded the recipe, and used more eggplant. I also added some blanched green beans. I substituted brown sugar for palm sugar, and cut back on the sugar quite a lot. I did use all other ingredients specified, but did not measure so carefully, rather seasoning to taste. Will definitely make this again. Thank you very much for this lovely recipe."