Some good friends were coming around for dinner this weekend and asked me to make them a Thai curry.
I read through the great Curry Focus curries and found one that I had made, and reviewed, before but I had forgotten to note the heat rating. It was the Thai Chicken Curry with Vegetables recipe and I decided to make it again so that I could get the heat rating.
I’m know that not everybody likes spicy, hot, curries and it is important that people know what they are getting if they cook a curry.
The recipe was very easy to follow and the dinner guests arrived just as the rice went into the microwave.
Just like the first time, the curry was simply stunning. It was a typical Thai curry, being light and having a great coconut taste. And it was very spicy with a rating of medium to hot. It received a score of 8.5 out of 10, which was down slightly on the score of 9 that it received the first time that I made it.
What I found interesting was that I followed the recipe, but not exactly. I am definitely a lot more relaxed about cooking curries than I was a year ago. The chicken stock came in a packet of 375ml (12 fl oz) and I used it all. And I forgot to buy carrots so substituted courgettes (zuccini).
If you like Thai curries, you must try this recipe.