A good, balanced take on the red curry, excellent for chicken, less zap or excess than some but good complexity with the ginger providing a lovely base for the taurine Thai flavours to jump from. The curry paste I used isn’t up to much, but this recipe persuaded it towards being tasty. Really good.
The technique of shredding tough ginger and steeping it in boiled water to soften and dampen its fire is an excellent one and I will repeat it often.
From Thai Food, pg. 431