tag:blogger.com,1999:blog-19964292.post113764416620978660..comments2012-02-08T17:58:43.707-08:00Peihttp://www.blogger.com/profile/11745938191763448623noreply@blogger.comBlogger2125tag:blogger.com,1999:blog-19964292.post-1143338082448816962006-03-25T17:54:00.000-08:002006-03-25T17:54:00.000-08:00I'd love to make this curry. A few questions:<BR/><BR/>1. what is the point of sauting the vegetables? Why not just cut them up and plop them in the pan at the end?<BR/>2. when I use Mae Ploy green curry, 2 tablespoons curry paste to 15oz of coconut milk is pretty strong. Is the Mae Ploy red curry milder?<BR/>3. you use coconut cream, not coconut milk (with a little cream on top)? What brand?<BR/>4. what does the tamarind do for the dish?<BR/>5. how much sugar in the recipe? would you suggest it also for green and yellow curry?<BR/><BR/>Thanks so much!Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-19964292.post-1137644518947727132006-01-18T20:21:00.000-08:002006-01-18T20:21:00.000-08:00mmmm panang curry. it would make me hungry except i just ate loco moco with ground turkey. i am stuffed. i hope i digest in time to go to the gym.johttp://www.blogger.com/profile/02824210655616251989noreply@blogger.com