Comments on: Mu Pad Prik King: A Thai Dry Curry

By: Happy birthday Bhumipol | Foodfreak

Happy birthday Bhumipol | Foodfreak — Wed, 14 Dec 2011 06:13:54 +0000

[...] Angelehnt habe ich mich – mit einigen Abwandlungen – an ein Rezept bei Tigers&Strawberries. [...]

By: mjm

mjm — Thu, 09 Jul 2009 17:55:13 +0000

A couple replies: A Chicagoan, I have not had this at Opart, but can highly recommend the version at Sticky Rice (#1 best thai hands down). They make the northern thai crispy-pork kind and it’s really phenomenal.

I had made this at home when I grabbed a random selection of Maesri can pastes, and quite liked it, until I had it at Sticky Rice. I haven’t made this version yet but have bookmarked the page to try next time my CSA gives me green beans.

By: FoodFreak

FoodFreak — Thu, 06 Dec 2007 06:54:07 +0000

Happy birthday Bhumipol

Gestern hat sich mein Liebster von mir Thai-Food zum Abendessen gewünscht, und gestern ist Seine Majestät Bhumibol Adulyadej der Große, auch Rama IX. genannt, 80 Jahre alt geworden. Wie könnte ich mich am Geburtstag des thailändischen Königs eine…

By: Barbara

Barbara — Thu, 07 Jun 2007 08:32:00 +0000

Kathleen–I would use three–and add them after the curry paste, so that their scent would permeate the paste and thus, the entire curry.

By: Kathleen

Kathleen — Tue, 05 Jun 2007 15:19:32 +0000

Barbara,

If you DID have access to lime leaves (as I do here in Atlanta), what quantity would you use in this recipe?

Thanks!