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Oct 25, 2010 in Food Network Community Toolbox on Food Network
“I added one stalk of lemongrass (sliced thinly), one piece of galanga (about the size of a ping pong ball, sliced thinly), two fresh Thai chilies (bird chilies), and some sugar to taste at the end. I also used panang curry instead of red curry. You should be able to find these things at an Asian grocery store.
Frankly, it was amazing....”