Trying to work on my presentation - but obviously some way to go! However, was fresh and delish - addition of lime juice in last few seconds essential to add that extra zing. Also, pic looks like curry is sat in a puddle of pond water. The pond water is the curry sauce and is the bit which holds the flavour, but like a gravy spreads all over the plate. Victim gave it 8/10 ... but that's sour grapes cos she prefers green curry (too hot for me often). Recipe - soften chopped onions in peanut oil (don't use olive oil the flavours clash), stir in 1-2 tbsps thai curry paste (this time I used bought, some brands are good, some less good - home made is fresher, but time consuming - I did add some more crushed garlic and finely chopped red chilli). Add chicken, just starting cooking process - no real need to brown, just stop it from sticking - if it starts sticking add half a cup of water over a high heat and use a fish slice to
lift stickings from the bottom of the pan. Add veg - red pepper, courgette, mushrooms and green beans tonight - could have included carrots, peas, sweetcorn, aubergine, butternut squash, kholrabi etc etc. Stir in 1 tin coconut milk & rinse tin with about half a s much water - add that too - add splash of fish sauce. Simmer, covered, or put in hottish oven for 20+ mins. Squeeze of fresh lime - jobs a good'un. Served here with Thai jasmine rice. Could've added thai basil and/or coriander - but none to hand tonight.