d

dmilso's Profile

Title Last Reply

David Thompson's Mussaman beef curry recipe

I'm wondering if anyone has made this? I see in his cookbook Thai Food, the recipe for mussaman chicken has many more ingredients, including potatoes and onions, which are not in his recipe for the beef version. I'm wondering if it would be better to follow the chicken recipe and just use beef instead. Any suggestions?

May 13, 2014
dmilso in Home Cooking

Why is my curry sauce so pale?

Yes, that is the dish.

Jan 24, 2013
dmilso in Home Cooking

Why is my curry sauce so pale?

I guess the problem is with the photo in the book then. If it is a pale beige in the restaurant, that must be how it is supposed to look. I just don't find it particularly appetizing to look at, and so I don't want to serve it to guests. I will try Thompson's Massaman chicken next, because I've read that many people love that one.

Thanks for all the responses!

Jan 20, 2013
dmilso in Home Cooking

Why is my curry sauce so pale?

The curry sauces I make are often pale instead of a dark rich colour as they appear in my cookbooks. For example, I just made David Thompson's "aromatic duck curry" and it turned out a very pale beige, almost no colour at all, and with no oil floating on top, instead of the rich dark brown in the photo. The flavour is good, it's just the appearance I'm concerned with. Any suggestions?

Jan 17, 2013
dmilso in Home Cooking