Just put 2 or 3 whole into the curry whilst its cooking. Then leave to one side when eating.
Not 100% required with the Thai curry pastes but I find they just add a bit more authenticity with the flavour
You can stick them in with the rice. It gives a nice aniseed flavour.
Good call. A bit of grated, fresh ginger is good in the rice as well.
Or cook the rice using half water, half coconut milk. Coconut rice is great with Thai, Malay etc
Just to update, Tesco customer service have just called.
They stated that they would take it up with their suppliers (unlikely to change a thing but I appreciate the sentiment) and they are sending out a refund for the cost of the meal.
So in summary, awful quality meat but great customer service. I didn't even request a refund, I just wanted to make them aware their product was hideous.
Now I'll go along with that. Just had an M&S curry sauce and put a couple of M&S cooked chicken breasts in with it. Lovely.
Apparently if you plant seeds in two pots, water one with tap water and the other with tap water that has been heated in a microwave the seed with nuked water won't grow.
You need to let it cool down first data:image/gif;base64,R0lGODlhAQABAIAAAAAAAP///yH5BAEAAAAALAAAAAABAAEAAAIBRAA7
I'm going to try this data:image/gif;base64,R0lGODlhAQABAIAAAAAAAP///yH5BAEAAAAALAAAAAABAAEAAAIBRAA7
are you the first AVF cannibal?
In fact, it tastes better.All stews and casseroles, especially curries, are best left overnight in the fridge then reheated the next day.The flavour intensifies.
Freezing them as soon as they are cooled is just as good.
Reheated home made lasagne might be one of the most gorgeous things in the world! data:image/gif;base64,R0lGODlhAQABAIAAAAAAAP///yH5BAEAAAAALAAAAAABAAEAAAIBRAA7