This curry was, I'm afraid, pretty boring. It lacked depth of flavour, especially in the tofu, which I love, but which really needs something strong to carry it off. I think it could be improved by using stock in the cooking and perhaps curry paste instead of curry powder (and more of it), but whether it would be improved enough to make it worth trying again, I'm not sure. It's a shame; other recipes from this cookbook have been very good, so far. I served it with black Thai rice, which I thought went well in general - or would have, if the curry had been better.
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