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philfam1_11505581

Omaha, Nebraska

Member since Dec 2008

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Reviewed Bangkok Chicken Curry

Dec 9, 2014 in on Food.com

I used dried Thai bird eye peppers and the full four oz of paste and did not need any sriracha, there was plenty of heat. Next time I make this I will add some finely shredded carrot or roux to make a thicker broth. This is a great dish for a cold night. We paired it with a Qupe Viognier and that worked very well."

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