About this recipe: This is a quick, easy and authentic Thai curry that's sweet and very spicy. I became addicted to the dish at a local restaurant and then worked to duplicate it at home. I think I've got the taste and presentation pegged. I'm estimating on the amounts since I don't measure much when I cook. Feel free to adjust to taste.
Altered ingredient amounts. For slightly more heat I added 4.5 - 5 tablespoons curry paste. I used white sugar, but less of it: 2-3 tablespoons seemed plenty. Also, watch the fish sauce - I used 2 tablespoons but next time I'll use just one, I think 3 would be far too much. Finally, I found 1.5 cans coconut milk to be adequate. - 13 Sep 2009
It wasn't as good as many similar Thai dishes, it lacked the heat and explosion of tastes so characteristic to Thai cuisine, all my family also agreed it was too salty, so next time I would definitely cut down on fish sauce. - 04 Feb 2016
Did this receive and put it into a pineapple cut down centre removed filling for curry then filled with the curry on a bed of rice Fab😅😀😀😅😅 - 28 Apr 2015