Seafood in Coconut Red Curry - This spicy and robust dry curry, combining both fresh and dried red chilies, lends itself to oily firm-fleshed fish such as sea bass or salmon, as well as shellfish. A generous amount of kaffir lime leaves contributes a distinctive citrusy floral note. http://www.williams-sonoma.com/recipe/seafood-in-coconut-red-curry.html?cm_src=RECIPESEARCH
SPICY THAI PEANUT NOODLES == Peanut Sauce 1/2 cup creamy peanut butter 1/4 cup warm water 3 T soy sauce 2 T honey 2 T Sriracha (more or less to taste) 2 T fresh lime juice 1 1/2 T peeled and minced fresh ginger 1 T minced garlic 1 T sesame oil =====
Thai Red Curry - Thai Green Curry - I will try this, and pray that it tastes even close to the Red Curry I love at our local Thai restaurant. I know that palm sugar, bamboo shoots and thai basil are key ingredients.