Reduction is the best way to make Thai or Indian curries thick–just simmer the curry on low heat until the sauce thickens and concentrates in flavor to the level you like.

You can add a thickener like a water-flour or water-cornstarch slurry, but I don’t like doing that myself.

I just ordered supplies Kalyn, and will post about them when they come in. If it is around weekend herb blogging time, I will make a post of it!

Stephanie–Chris got your question answered for you!

Oh, Chris–I am not good at growing things indoors all the time. I sometimes do something dumb and forget to close the window in the sun room when the first frost comes (which killed the huge begonias we had managed to keep for three years) or to water them, or worse, I water too much and drown the poor things. I am much better at outdoor gardening where Mother Nature helps me out!

Hello, Wywy–I have seen penang spelled as panang, and vice versa. I think that the city is Penang, and the curry is either Penang or Panang (I have bunches of Thai cookbooks, and the spelling for the curry is split pretty equally between the “e” spelling and the “a” spelling. The “a” spelling was the first one I learned so I tend to use it the most.

Thanks for pointing out to me that the city was spelled wrong. I hope you keep coming back and reading!

and another thing…here in balmy Chicago:

We’ve had a thread on a local board going for a couple of years on growing your own kaffir lime plants…supposedly, they take quite awhile to “bloom,” but the pics I’ve seen are really quite lovely. Tons of shiny, twinned, green leaves. You just know they smell incredible. I’m not certain if anyone’s had luck with the actual fruits, tho’.