659797 Thu Oct 15 17:47:05 -0700 2009 6 31 Home Cooking 0 5106755 This is on of the best Thai curries I have been able to make, stands up to any that I can get in my local Thai restos (these being Chao Thai, Sriprahpai, Nusara Thai). The head note could scare off anyone as it says that this is the hardest in a challenging book, but I found it has only one extra step. That step is dry roasting the curry ingredients before grinding the curry paste. As Thompson points out, deep frying the chicken, potatoes, and onions is optional. I have changed the amount of sweeteners used. Thompson calls for a cup of pineapple liquid and from 2 tablespoons to 1 cup of palm sugar. I have stuck to 1 to 2 tablespoons palm sugar tops and no pineapple liquid at all. Possibly a bit less what Thompson had in mind (what a Magnolia cupcake?) but the result calls for seconds and thirds each time. Thu Oct 15 17:47:05 -0700 2009 20276 wew 1 5110608 Another modification I make is bumping the chili up from three to twelve, but this is to taste as usual Sat Oct 17 12:51:20 -0700 2009 5106755 20276 wew 1 5110627 Would you please list your ingredients and paraphrase the directions? It sounds good. Sat Oct 17 13:01:10 -0700 2009 5106755 10483 Joebob 2 5112168 I'll put the my modifications in brackets. 3 chicken legs[one chicken], 4 potatoes[6], 8 small onions, 1/2 cup roasted peanuts Cooking liquids: 3 cups[2] coconut cream, coconut milk as needed, 3-5 Tbs fish sauce, 2-5 Tbs tamarind water, 1 cup pineapple juice[sub 3/4 cup water] For the curry paste Chop kind of fine: 4 Tbs shallots, 5Tbs garlic, 3 Tbs lemongrass, 1Tbs coriander root, 2 Tbs galangal, 5 dry chilies moistened[ I use 10 chilies and add after dry roasting that follows] Dry roast the paste stuff above, stirring regularly, over medium heat and as the ingredients stick to the pan put a small splash of water to loosen them, and continue till brown, maybe 15 minutes or more. Take out of the pan and Let cool while You roast separately then Grind 1 Tbs coriander seed[2 Tbs}, 1teaspoon cumin, 5 cloves 1/2 crushed nutmeg[1], 2 sheathes mace, 2" cassia, 4 cardomon pods, 2 Tbs peanuts Make a paste from the shallot-garlic-galangal-lemongrass-corrander root mixture[add the chilies if not added added yet], then Mix in the brown spices and ground peanuts Crack the coconut cream and Fry the above mixture in the oil over a med flame for about ten + minutes stir carefully to make sure nothing sticks or burns. Add 2Tbs- 0ne cup Palm sugar[1 1/2 Tbs] to the curry paste and continue to cook for a bit more till a darkish golden brown. Add the 3-5 Tbs fish sauce, 2-5 tamarind water, simmer for a bit and 1 cup pineapple juice[3/4 cup water] [Here I stop and refrigerate and continue the next day] Deep fry the chicken after cutting it as you choose,then fry the potatoes then onions Put the fryied chicken onions, potatoes, and the 1/2 cup of peanuts onto a pot and add enough coconut milk to just cover, throw in a bay leaf[2 lime leaves]3 cardamon pods, andand simmer at low heat till all is cooked and combine with the curry mixture. Heat for a while to unite the works. Sun Oct 18 09:58:20 -0700 2009 5110627 20276 wew 3 5112615 Thanks much wew. I am making Thai fried chicken with my chicken today, but I will make your recipe soon. I like the modifications you have made. Sun Oct 18 13:33:39 -0700 2009 5112168 10483 Joebob 3 5115568 Correction 4bay leafs Mon Oct 19 16:22:14 -0700 2009 5112168 20276 wew 4 5115637 Noted! Mon Oct 19 16:48:30 -0700 2009 5115568 10483 Joebob