Rouxbe

This was the first time that I tasted home made thai food which tasted fabulous. I didn't know that mincing the lemongrass in such fine pieces would make such a difference. Thanks for the tip.

My husband made this dish yesterday and it turned out perfectly. I thought that it could have been a bit saucier and perhaps we'll have to adjust the water/cream amount next time, but overall it was a great success.

We served it with parathas instead of papadums and just plain basmati. I can't wait for the leftovers tomorrow.

Tonight, we're making the tortilla de patatas!

My husband grew up in Scotland where custard is considered one of the 4 food groups. I always get him to make custard and did in this instance. The first time we made the recipe, he kept going on and on about how the custard just wasn't right while he was making it. He kept saying how stiff it was and shouldn't be like this....

Nevertheless, the tarts were amazing, so much so, that we made another batch a few weeks later.

My husband "the chef", ahem... decided to alter the recipe. We ended up eating runny custard on a pie shell with fruits scattered here and there.

So, you may think that the custard is thick, but I'm sure that the folks at Rouxbe have tested and tried it. Believe me, I have.