Nan wrote on Thu, 8 Jan 2009 08:55:38 -0800 (PST):

> On Jan 8, 11:12 am, amandaF > wrote:
>> http://www.ucancookthai.com/language...es/noodle/cont...
>>
>> I made that to take it on X'Mas day and it was yummy. I
>> didn't do the pickled mustard and stuff; I only made the
>> crunch topping using egg noodle

> Hi Amanda, I have recently been introduced to Thai Food and
> want to learn more. Thanks for the website, I've bookmarked
> it!!

> What kinds of curry do I need to get a rather hot/very warm
> flavor? It seems like I have to use a lot of curry powder to
> get a strong flavor, muchless one with heat. Is this correct
> that it takes a lot of curry? or am I missing something here??

Have you tried Thai curry pastes for a more authentic flavor? The red is
hotter than the green, usually.
--

James Silverton
Potomac, Maryland

Email, with obvious alterations: not.jim.silverton.at.verizon.not