Last night I made the Thai Chicken Curry from Epi that Sandy in Philly had

C

curious1

Well-known member
posted here for me. It was so fast, easy and delicious, definitely a keeper. I used some of the tweaks she suggested, including more chicken (1.25 lbs), cutting the red pepper into 1/4 inch instead of 1/3 inch slices and halving them, used 2 teaspoons of red curry paste, and added about half a can of straw mushrooms. I served it with rice instead of thai noodles as dh loves rice.

Thanks Sandy, I had a time finding the straw mushrooms but I really loved them in the dish.

http://www.epicurious.com/recipes/recipe_views/views/103786

 
Whoopee! I'm so pleased you both liked it! For anyone interested,

I like to serve it over pad Thai noodles (1/4" flat rice noodles). Some tenders are large, so I've often cut them into thirds. I use my mandoline to slice the onions to 1/4" also.

Thanks for the feedback Curious!

 
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