Comments on: Red Curry Shrimp Supreme

By: Anna

Anna — Fri, 13 Mar 2009 03:45:08 +0000

Petermarcus – No problem. I didn’t have the picture in front of me as I was cooking, only looked at it before. Mistakes happen on all parts : ) that’s what blog-cooking is all about, the learning experience.

By: petermarcus

petermarcus — Wed, 11 Mar 2009 22:36:32 +0000

Edit about the salt: This post above used to say a couple tablespoons of salt instead of teaspoons. Also, kosher salt is less salty than table salt (kosher salt is puffy, so it takes up roughly twice the space for the same amount of NaCl). When using table salt instead of kosher, cut the salt in half or less.

By: petermarcus

petermarcus — Wed, 11 Mar 2009 22:31:54 +0000

Anna — Yikes! From the way the picture looks, it’s gotta be teaspoons and I just lost myself somewhere when typing it up. Sorry about that, I feel bad about your meal!

By: Anna

Anna — Wed, 11 Mar 2009 17:44:11 +0000

I made this dish last night and it turned out EXTREMELY salty… to the point that we couldn’t eat it. When mixing the chili powder and salt, a “couple tablespoons” seemed like an awful lot, so I ended up cutting it in half. Even with just about a tablespoon it was FAR too salty. Might I suggest that you meant TEAspoons instead?

By: Happy Cook

Happy Cook — Mon, 09 Mar 2009 17:05:20 +0000

Wow it looks so creamy delicious.

By: Kristen

Kristen — Mon, 09 Mar 2009 14:39:51 +0000

That looks and sounds amazing!

By: petermarcus

petermarcus — Sun, 08 Mar 2009 23:48:10 +0000

Chris — Thanks! Christey does a good job of taking salivating photos

Kevin, Justine — Thank you!

Simone — Thanks! That’s kind of the idea. Rather than cups and tablespoons, we like to show the technique, and what each stage looks like. Whatever the variation to this recipe, the stages should look fairly similar.

Jenn — Thanks again for the spices! I could have burned the sauce and turned the shrimp to rubber and it still would have tasted good

Melissa — Thanks! The flavor combination was pretty noticeable, and that was just a tablespoon or so of the curry powder. I think the cream in the sauce really amplified the flavor (probably the fat in it, alas).

By: Melissa

Melissa — Sun, 08 Mar 2009 22:47:02 +0000

I like that you use the word complex, as it is my favorite word to use for a truly good curry, which is hard to come by. You did a great job making your own creation here and you are totally speaking my language with this dish. LOVE.

And congratulations on 100!!

By: JennDZ_The LeftoverQueen

JennDZ_The LeftoverQueen — Sun, 08 Mar 2009 19:04:46 +0000

Wow, Peter, you certainly did well by these spices. This dish looks incredible! I might have to make it myself sometime soon!
Again, we really did have a great time and we look forward to having you visit!

By: Simone (junglefrog)

Simone (junglefrog) — Sun, 08 Mar 2009 17:14:18 +0000

O that looks totally divine! I love how you’ve captured all the steps in between, making it easier to create the recipe myself!!