That curry paste has alot of the "spicy" taste without much of the burn so, I would place it in the "mild" category.
I sort of came up with it on my own. I like the green and red curry chicken that a place near work serves and know that they use coconut milk to thin the curry paste with.
I had the curry paste in the fridge from something or another a while back but, didn't have any coconut milk. (who does?) Anyway, I figured I'd try it with what I had, whole milk and butter to make the milk a little richer like heavy cream.
So yeah, I sort of came up with this exact mixture with influence from eating out.
The volumes in the recipe above are all approxiguestimations of what I did. I just sort of threw it all together. But, those amounts will get you real close to the way it needs to be.
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