My Thai red curry is never as rich and creamy as restaurants!

I love me some Thai red curry, and I've tried a few different recipes for it, but it's never as rich and creamy as the restaurants. Am I missing something? Heavy cream maybe, or I'm just not simmering the coconut milk enough? Thanks for any advice.


The tastiest bites delivered to your inbox!


Comments are closed

Talk is closed - check out our Facebook and Twitter accounts instead.