Hi All, I made the red curry with recipe from the Engine 2 book (with tofu, snow peas, carrots)….I was expecting the sauce to be at least a little thicker and creamier – closer to what I'd get at a Thai restaurant. the recipe calls for 24-32 ounces of vegetable stock and I only used the 24….is it possible this is a mis-print in the book? Or is it just supposed to be a brothy recipe? I was thinking I could tweak it by reducing the broth and adding some whole wheat flour or corn starch to thicken it, then adding the plant milk, but not sure if that's allowed. Any advice would be appreciated. Thanks!
Forum
Print this Post 
