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Note the curry powder in the recipe. That's a dead giveaway that it's adapted from the real recipe, to make it easy to cook. Make your "curry powder" from scratch if you want complexity. I'm more likely to make a Thai curry than one from India, and I'll probably spend an hour, just making the curry paste that I need.
The substitutions, especially the milk, were recipe killers. Sometimes there are no good substitutes.
JR
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