A Conversation for Thai Chicken Curry
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kelli - ran 2 miles a day for 2012, aiming for the same for 2013 Started conversation Jan 30, 2003
I always make this with a couple of stalks of lemongrass sliced lengthways into quarters, a couple of kaffir lime leaves and some galangal if I can get it. These get fried up at the start of the cooking process, then fished out just before serving (or more often, as I am very lazy, left in and we just fish them out as we eat).
We recently went to Thailand and ate some *real* thai food - we discovered that we don't use nearly enough chilli in our curries - now I put loads in (5 - 6 hot ones with seeds) if I know that those eating it will cope!
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