Quite different from the curries most cooks are familiar with, my Thai version gets its flavor from sweet chiles and onions, capturing the essence of red-curry paste in a dry-spice form.
- Ingredients: sweet chiles, onion, turmeric and spices
- Contains garlic
- 2.25 oz. by weight
Simmer root beer, maple syrup and Penang until reduced by 2/3 and use as a glaze for chicken or pork.
Recipe from Ari Weiswasser, Glenn Ellen Star, Napa, California.
As appears in the book, The Art of Blending.
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