Have you used Thai red curry paste before? I love spicy food, but I am especially sensitive to Thai chilies. I would use half of the recommended amount at first, and you can always add more. The coconut milk and stock will temper the heat, but I find it best to adjust spice to your and your guests' level.
Thanks for the feedback! I’ve used yellow curry paste many times but never the red. 3 tablespoons of the curry paste plus a teaspoon of crushed red pepper sounds like it will be blazing hot! I’ll start with half and go from there. Thank you again!
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