On Jan 8, 9:52*am, "James Silverton" >
wrote:
> *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.

This recipe asks forn Thai red curry paste as well as Curry powder
which I took it as Indian version but the type used in SE Asian fits
bettre in my opinion. We have learned that the pacakged from Fiji (not
Indian) work better for the type of meat curry we make back home.

> --
>
> James Silverton
> Potomac, Maryland
>
> Email, with obvious alterations: not.jim.silverton.at.verizon.not