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After making a number of curries using canned and container'd curry pastes
(red, green, sour & Massamum), and following most of their recipes on the back, and some of their on-line recipes, I am still confused about whether to use "lime, tamarind, fish sauce, palm sugar" (and dare I say 'more chiles') IN ADDITION to the curry paste, in most instances or in just some instances. I'd prefer to use the maesri and maeploy curry pastes, but I'm not sure as to any rules as to the additions and amounts thereof of the other ingredients. Thanks, Dee Randall |
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