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Hey everyone. Sorry to forget that. Add the spices after you cook the bread. Stir for 30 seconds. then add the stock.

I seem to be missing something - when/how do you add the cumin and paprika? I'm intrigued by the recipe and want to do it justice by making it correctly!

Oh, just dump all the ingredients into my back-tilted open mouth. That'll do fine.

Or...maybe adapt this concept to make a sheetpan "pie" with three different sections. They could be divvied up into little squares. Neat idea at any rate.

Thanks Robin for sharing this recipe! I made it and it was a hit. I blogged the entire thing here: http://www.quitecurious.com/pumpkin-cake.

ChiChi - Oh - I misunderstood, someone in the comments mentioned that she expected to see fish sauce in the paste. I guess I misunderstood your response.

I find turmeric root in my local regular old supermarket (lucky I know!), but elsewhere I can find it in Lao markets, and sometimes also at big Asian marts like 99 Ranch. I'm surprised it's hard to find in NYC, but maybe out in Queens there'd be more availability of it.

Very nice series - I love your writing! A few minor clarifications though...

1. No Thai curry pastes have fish sauce in the paste (although they almost all do in the curry itself once it is made up into its saucy goodness). What pastes often have is shrimp paste, which adds a wonderful umaminess and roundness. I buy Thai brands, as the others (Filipino, etc) are stronger and not right for Thai cooking.

2. I've never seen this made with ground turmeric and don't think that's traditional for any Thai curry. What is often used, and what I use is fresh turmeric root. It's aromatic, fragrant, and bright orange. The dried, while lovely for Indian curries gives a mustiness that's not quite right for Thai.

But these are small quibbles - I'm thrilled you are getting people excited about making Thai curry pastes. I love them so much!

Made this last night using 3 large chicken breasts and 3 sweet potatoes - chicken was almost perfect in 50. After that we put the potatoes in a large pan and crisped them up along with some butter and already roasted garlic, turned the oven up to 400 and added a bottle of beer and 2 minced jalapenos to the pan for the chicken and put it in for another 8 minutes.

Shredded the chicken for tacos with some homemade avocado salsa and the potatoes were a perfect side dish. We skipped the rice since the potatoes were enough starch for us. Delicious!

3 1/2 cups of sugar, PLUS a cup of syrup in ONE pie? Man, the American Diabetic Institute is going to thank you for all the new customers.

Mmm, garam masala...nice way to add some heat to the sweetness.

Any suggestions for people who don't like cilantro? Obviously, omitting the cilantro or replacing it with anything would drastically change the taste, but I know a lot of my family and friends are adamantly opposed to it. I'm thinking fresh ginger could be a decent alternative for the dish to add another strong, complimentary flavor, but it would be nice if somebody would tell me I'm completely out of my mind before I get to testing myself.

The chicken and sweet potatoes recipe inspired my husband. My husband didn't include onions (for me) but subbed celery and sprinkled S&B (Japanese) curry powder. We ate it with plain white rice. I loved it.

This was a delicious, filling, and cheap meal -- it cost us less than $1.00 for 2 whole legs and ~$1.00 for 2 sweet potatoes. We roasted zucchini and yellow squash which were $0.50 each.