I’ve had a productive morning with updating medical paperwork for some drs. Appointments next week. My friend Amy posted the other day this picture of a Thai red curry shrimp dish (recipe in comments section. ) it looked so good. I had all the ingredients on hand changing only the red curry paste for a green one that I had. My picture is my yet unfinished green curry. I will add shrimp and frozen peas just before serving. Amy suggested to change the 4 or 5 tablespoons of curry paste to just 1 tablespoons. This was very good advice as the one tablespoon makes a very spicy sauce. So word of warning. You can always add more if you’re up to it.
https://www.seriouseats.com/red-curry-with-shrimp-zucchini-and-carrot
Notes
from Amy: Based on this recipe. I used 1 Tbs curry paste, 4 would blow
your head off! Also put in garlic and ginger, more veggies (broccoli and
asparagus) less fish sauce, and more broth to make it lighter, more of a
soup.
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