 Yellow curry
Hi All and Happy New Year,
Just wanted to get some opinions. I've never worked with yellow curry paste before but last night I grilled some shrimp which were marinated in some oil, lemon/lime zest and minced ginger. I served it over a sauce made from yogurt, a few tblespoons of yellow curry paste, a couple teaspoons of lime juice, cilantro and sliced English cucumber. The sauce came out a bit spicier than I was expecting. Is this typical for yellow curry paste to be very spicy? I've actually ordered a different brand online to give it a try but I just wanted to get everyone's take on it.
Also, anyone recommend a white wine with a spicy dish like that?
Thanks so much,
Cliff |