BBC Good Food

26 May 2008

Tested

"First off, I didn't find that this recipe had the vibrancy of a real Thai curry. When I make a curry in a hurry, I follow the above method, adding the paste and the coconut milk, but then I add Lloyd Grossman red Thai curry sauce to give it a bit more depth. It's still not the same as a restaurant curry but people always seem happy with it! I agree with the review above suggesting removing the potatoes - I prefer it with rice. Bell peppers, green beans, and parsnips are all nice alternatives with both red and green Thai curries. Squash or sweet potatoes would probably work too!"