tag:blogger.com,1999:blog-6996195687023523659.post9134354851325226222..comments2023-04-14T11:49:30.866-03:00Comments on TWO CUPS OF HAPPY: Tasty "Wednesdays": Asian Home Gourmet (aka Indian food fast)Janelle @ Two Cups Of Happyhttp://www.blogger.com/profile/08626655396705034818noreply@blogger.comBlogger3125tag:blogger.com,1999:blog-6996195687023523659.post-61097673263401056452011-05-19T10:02:50.263-03:002011-05-19T10:02:50.263-03:00Yes! Beth I used coconut milk for the curry one an...Yes! Beth I used coconut milk for the curry one and it tasted so rich and comforting. Loved it! But if I don't have any I use sour cream or plain yogurt too. I never use milk, it makes it too watery I find...Janelle @ Two Cups Of Happyhttps://www.blogger.com/profile/08626655396705034818noreply@blogger.comtag:blogger.com,1999:blog-6996195687023523659.post-12753524626060122112011-05-18T23:39:41.649-03:002011-05-18T23:39:41.649-03:00Ooo that sounds good! I Like the themed blog posts...Ooo that sounds good! I Like the themed blog posts!Kayleehttps://www.blogger.com/profile/10741698713925735230noreply@blogger.comtag:blogger.com,1999:blog-6996195687023523659.post-9141238591055121872011-05-18T23:26:24.434-03:002011-05-18T23:26:24.434-03:00I used to make these all the time! I find the key...I used to make these all the time! I find the key to making them super close to the real thing is to use coconut milk instead of cream. Not only does it amp up the flavour but coconut milk is really hard to burn, so you can relax while simmering it :)Beth C.noreply@blogger.com