Comments on: Spicy Red Curry Fishcakes

By: Pamela

Pamela — Tue, 13 Sep 2011 17:02:06 +0000

Thanks Alexandra, will give that a try!

By: Alexandra

Alexandra — Thu, 08 Nov 2007 02:37:44 +0000

Love the fish cakes but one comment – usually the thai curry pastes that I buy need to be fried for two to three minutes over a hot flame with a teaspoon of oil to take out the ‘raw’ flavor. I did this before I mixed it with the potato and thought the flavor was fuller. 2 cents worth!

By: Pamela

Pamela — Mon, 26 Jun 2006 07:30:28 +0000

What a great idea!

By: Foodfreak

Foodfreak — Sun, 25 Jun 2006 13:36:00 +0000

Just found a terrific idea on using curry paste at Appon’s Thai Food Blog

http://www.khiewchanta.com/archives/2006/06/red_pork_curry.html

Now here’s a hot one

By: Pamela

Pamela — Wed, 21 Jun 2006 15:08:34 +0000

Thanks anyway!!

By: Foodfreak

Foodfreak — Wed, 21 Jun 2006 14:03:35 +0000

So I checked all my Thai food sources but didn’t come up with something useful besides the point that country curry paste is usually red and a variety of red paste (sometimes referred to as jungle curry), and chu chee is obviously meant for fish. no recipe on my end, I am afraid.

By: Food Bloggin

Food Bloggin — Tue, 20 Jun 2006 14:20:40 +0000

[...] Spicy Red Curry Fishcakes.. [...]

By: Pamela

Pamela — Sat, 17 Jun 2006 19:17:33 +0000

Mae – you’re more than welcome to pop over and get some

Sara – I completely agree!!

By: Sara

Sara — Sat, 17 Jun 2006 16:28:35 +0000

Great recipe! Curry and fish are made for each other, aren’t they?

By: mae

mae — Sat, 17 Jun 2006 12:47:42 +0000

Love fishcakes… can i have some, please? Looks great!