Comments on: Thai Spicy Basil Shrimp

By: janmaus

janmaus — Wed, 26 Oct 2011 12:14:24 +0000

Interesting that you have had heat differences in your peppers due to weather. I have pots of poblano, jalapeno, and serrano chilis on my patio and have noticed through the years that fruits maturing in cool weather are usually quite mild while the hot weather summer peppers from the same plants have fire cracker heat–few folks believe this when I tell them.

By: Barbara

Barbara — Thu, 25 Sep 2008 15:04:28 +0000

It is the flavor of the palm sugar that is important. Palm sugar is kind of liquidy-sticky, but its flavor is like flowers. So, when I don’t have any around, I use raw sugar, demerara or brown sugar. But, if I use brown sugar, I use less of it, because the molasses taste is very strong in it.

By: Maggie at Pithy and Cleaver

Maggie at Pithy and Cleaver — Thu, 25 Sep 2008 13:57:52 +0000

This looks GREAT! If you don’t have palm sugar, do you use the same amount of other sugar? Would brown or muscovado be better than white, or is the coarseness the important thing?

By: Sara

Sara — Thu, 25 Sep 2008 03:06:44 +0000

This looks great, I love to make thai food at home!

By: Eugenie

Eugenie — Wed, 24 Sep 2008 13:31:34 +0000

That is a very nice wok! The disk looks/reads tasty!