Review: Curried Vegetables and Pork with RIce Noodles -April '01

[Terrytx]

I made a very similar recipe to this one this week. It called for 2 pounds shrimp and 8 ounces of noodles, and 3 tablespoons red curry past. It was very spicy, not too spicy for us, but very spicy. It was a good recipe.

I think that your idea of adding more noodle would help, the coconut milk also if it needed the liquid.

[LGBurns]

I've found the Thai curry pastes are very spicy. Whenever a recipe calls for curry paste I cut the amount way down, taste and then continue to add until I think it's enough.

[Peggy]

OOPS! This recipe was actually in the May issue...

Sorry to post a negative review, but this was so spicy I couldn't eat it! http://www.cookinglight.com/bbs/eek.gif I took one bite and ran for the water. I ended up having to eat Clam Risotto leftovers. My DH bravely managed to eat his, but his mouth burned for hours afterwards. I will admit that we are not fans of really spicy foods. Knowing this, I only added 1 tablespoon of the red curry paste, (the recipe calls for 2!!!) It still was way too hot for us. Call me wimpy, but I have to question if they meant 2 teaspoons.

Now, I am sure all of you lovers of very hot and spicy foods will love this dish. The other flavors are good, if you can taste them over the fire. http://www.cookinglight.com/bbs/frown.gif

Any suggestions on taming the leftovers so I don't have to throw it all out???? Perhaps, I could add more noodles or coconut milk? I hate to waste food...

Peggy

[This message has been edited by Peggy (edited 04-21-2001).]

[Peggy]

Just wanted to report back that I was able to salvage this recipe. I threw it into a collander and rinsed the entire thing with water. This removed most of the sauce. I then remade the sauce without the red curry paste. There was still plenty of spicy flavor left on the pork, vegetables and noodles. So...at least I didn't have to throw it out.

This was my first experience with Thai curry paste. Now I will know to use just a tiny bit for our "sensitive" palates! I'll be interested to hear if most people like the dish as is. Overall, I think it is good...just too hot for us!

Peggy