Cookaholics Bulletin Board

Jean,

As another not quite as good as fresh, but not bad either option, I use the Taste of Thai red curry paste. Mixed with a can of light coconut milk, a couple of tbs of fish sauce, and a tsp or so of sugar (I just do this to taste at the end), it's not bad. I suspect the recipe is on the back of the jar as well. I tend to use cut up chicken thighs and bell peppers, but you can toss in any meat/veg you like. DH likes it over penne, I like it over rice. I've used it with ground beef too, which is tasty over linguini noodles (I think it was originally a recipe from Nancy McDermott's Quick and Easy Thai, but I wing it now). The pastes from the Asian market are better, but I am rarely there, so this is what makes due for a weeknight meal.

Carey,

To get that sweetness and flavor of the palm sugar, add a few drops of maple syrup with the sugar.

thanks everyone!

Dave,

I'll give that a try.