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Just an FYI, I worked for Keo's in Honolulu, my experience in making this dish is to add Sriracha Sauce, and approx 1 TBL brown sugar. I recall they also add julienne cut bamboo shoots to the dish. Typically served with stickey rice. There is a cookbook he published with the recipe, but evidentally omitted a few "secret" ingredients. I believe the sauce and sugar are 2 of a few...good luck! The dish is truly excellent.
I have made this many times adding bamboo shoots, aparagus, straw mushrooms, baby corn and beans. I have Keo's cookbook and I grow Kaffir lime leaves, galanagal, chili, lemon grass and basil so I can make any of his recipes any time. Prepping the ingredients takes the most time, the cooking is very fast and the fresh herbs smell wonderful. Thank you for posting
Delicious and so easy to make! I couldn't find lime leaves this time so I just made it without. Still totally tasty.
I LOVE this recipe. It is so different than a "regular" curry; so fresh tasting! Two of us devoured the entire dish. I could eat it for dessert I think! Forgive me for changing anything of the esteemed recipe creator (Keo), but I put the chili's, lemongrass & kaffir lime leaves in the blender with a little oil & water to make a paste which I then sauteed. I appreciate VINTAGECHROME's suggestion to add the brown sugar & Sriracha sauce which definitely enhanced the taste. WOW!! I added fresh green beans cuz I had them & actually loved them in the dish, along with the julienned bamboo shoots. Thank-you so much for sharing this dish & thanks for the reviews as well!
We loved it. I'll make this again and again. Thanks