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Joined Date: Dec 28, 2007
"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. The guests loved it and were dipping their bread in the sauce.