Oooh, valuable feedback! Thank you. We so often alter foreign cuisine in the West to cater for our own tastes, so I always wonder how close to the original it actually is. Thank you for that link too. When I search recipes, they're all slightly different, so it's good to find a base one to go to.

I certainly want to make a larger batch up to grab as needed. Just been experimenting so far. I thought it would need to be frozen, so good to know it doesn't have to be. Thai rice is sooo expensive here. That would be a real treat!

PS: the only red in it was the tomato puree and the chilis were only half red. ;)

Posted using Partiko Android