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Quite different from the curries most cooks are familiar with, this Thai version captures the essence of red-curry paste in a dry-spice form.
Simmer root beer, maple syrup, and Penang N.31 spice blend until reduced by 2/3 and use as a glaze for chicken or pork.
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I have been using this on all of my vegetables. Adds great flavor without overwhelming the veggies.
This is an excellent spice mix that I love with all of my heart. For years Ive been messing with making my own spice mixes and while I have gotten close in the past, none of my attempts come close to this. its really good.
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