Update recipe to match Laurel's.

diff --git a/recipes/mae_ploy_curry.mdwn b/recipes/mae_ploy_curry.mdwn
index 1e160f1a01ed06a106f1652ccf92fbd5bb5c18cc..95661d12faa8a5dc52fb8b841c90edbe57b993ca 100644 (file)
--- a/recipes/mae_ploy_curry.mdwn
+++ b/recipes/mae_ploy_curry.mdwn
@@ -4,18 +4,31 @@
 
 ## Ingredients
 
-+ 2 C uncooked brown rice
-+ 100 g curry paste (or less if hot)
-+ 2 T olive oil
-+ 2 15 oz can coconut milk
++ 2 cups uncooked brown rice
++ 100 g of curry paste
++ 2 tbsp olive oil
++ 2 15-oz can coconut milk
 + 1200 g frozen stir fry vegetables
++ 1 tbp soy sauce
++ 1 tsp lime juice
+
 
 ## Directions
 
-+ Cook rice in rice maker
-+ Sauté curry paste in wok with oil on medium-high heat until fragrant (3 min)
-+ Pour in 0.25 C coconut milk and stir to dissolve paste
-+ Pour in remaining coconut milk, add frozen vegetables and heat until warm
-+ Top rice with curry sauce and vegetable mix
++ Cook rice in rice maker. 
++ Saute curry paste in large pan with oil on medium-high heat until fragrant (about 3 min). 
++ Pour in ¼ c coconut milk and stir to thoroughly dissolve paste. 
++ Pour in remaining coconut milk. 
++ Add frozen vegetables, soy sauce, and lime juice and heat until warm. 
++ Top rice with curry sauce.
+
+## Note
+Mae Ploy curry paste can be spicy. It’s best to use the following amount for the different kinds:
++ Massuman, 100%
++ Yellow, 55%
++ Green, 65%
++ Red, 55%
++ Panang, 55%
+
 
-[[!tag curry rice]]
+[[!tag final curry rice]]