After work today, Dan cooked up red curry with shrimp over Basmati rice (we were out of jasmine rice), which was delicious. I barely had to lift a finger, which was nice after a long day at work.
One thing we did to alter the original recipe was to add a little cornstarch (dissolved in a little water) just before adding the shrimp, to help thicken the curry up - as we both like a thicker sauce than the original recipe produces.
Dan's sister Midge is whipping up a red curry with the same recipe this week (we gave her a copy of Quick & Easy Thai Cuisine
for her birthday last month), so I'm excited to hear how they like it.
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