June 10, 2005

thai beef curry

Very good curry with beef! I usually just get Thai red curry in a can or plastic container at the oriental market, it works great & keeps well in the fridge. I just control the amount of red curry according to taste & tolerance for spicy foods since this is very hot stuff. Add the quail eggs & red bell peppers last. The quail eggs are optional but looks great with this dish. I think in Thailand this is actually panang curry although that's supposed to be cooked dry. I think I prefer it a bit saucy like this.

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