Seriously good! Needed maybe 1T extra milk to be workable, and needed to be chilled before piping onto cupcakes. I think it would work better on a cake than cupcakes.
Truly excellent. Combined this with a Serious Eats version and used chicken. Used Maesri Massaman paste, homemade tamarind juice, and homemade vegan fish sauce replacement.
Decent with some cilantro and a wedge of lime (more lime = good). Used fresh tomatoes, canned lentils. I would add fresh ginger and a chili or two, and cook lentils from dry next time. Made a ton (too much — consider halving next time).
Second time making this, but using homemade tamarind. It was a lot less tangy than the concentrate I used last time. Still very good but I’d double the tamarind if using homemade next time. I also choked way back on the cayenne because I thought our cayenne was the extra spicy one, but would probably increase it a bit next time. 1/4 tsp instead of ~1/8?
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