Rak

Lots of possibilities and the recipe is very flexible! I would say the curry paste, sugar, fish sauce and acid are essential to balance the flavours of a good curry. After that, go nuts. I would even add some exotic fruit (mango, papaya or Lychee if you have access), that would be delicious too! Looking forward to seeing your shrimp curry, I already know you'll love it!

Thanks Jon! Sometimes having a food loving family is great, sometimes its a pain...like when you want something simple and quick and they feel like something a little more complex! LOL

Thanks Wilbur. It worked really well for the salmon that I think I would do the same for Chicken or Beef. Maybe. An experiment waiting to be made!

Beautiful grill cschaaf! Cant wait to hear your thoughts after your first cook

Thank you Bosco and dstr8. This was delicious and came together really quickly. I hope you enjoy it as much as we did!

Welcome to the forum! Looking forward to seeing which KK you decide on.....not IF, but WHEN!

Nice sandwich Charles. I love the addition of that egg!

Thank you both! Actually one of my girls asked if we can do this again with chicken! So yes, I think it would be terrific.

On today's menu was Salmon, but rather than grill it like I usually do, I felt like changing it up and making Thai Red Curry. First up, I had to make the red curry. I didnt have some of the usual ingredients so I winged it...(no lemongrass and no lime so I substituted with lemon rind and juice.) For anyone interested, here is the recipe... 1 tbs red curry paste 2 tbs vegetable oil 1 can unsweetened organic coconut milk 1 tbs lemon rind (would normally be lemongrass) 1 tbs brown sugar 2-3 tbs lemon juice (would normally be lime juice) 2 tbs fish sauce 2 tbs grated coconut Fresh cilantro Heat up the oil in a dutch oven, add the curry paste and stir together. Then add the coconut milk, lemon peel and brown sugar. Boil until it thickens and reduces to just over 1 cup (should take about 5 mins). Turn off the heat and add the lemon juice, fish sauce and cilantro. Boom! Done! While you are making the curry, warm up the grill to around 450F. Oil, salt and pepper a skinless salmon fillet, then grill for about 3 minutes per side. It looks small in the picture, but the salmon was big enough for 4 adult portions. Add the salmon to the DO and cover with sauce and some thinly sliced red peppers. Place DO onto grill and let cook away for about 20-30 minutes. I served ours with steamed broccoli and jasmine rice. My first time attempting Thai food and I was pleased with the results!

WOWSERS!!! That looks delicious!

That looks proper tasty! Quick and easy. I'll have to give it a try!

Thats a great sandwich, I love sausage and peppers!

That sandwich looks great!

Don't let the burn in stop you! You'll have lots of great heat and it would be a shame to waste it. The venting (while smelling awful) doesnt impact the food in any way as its on the outside of the grill. Great intro and story! Welcome again!

Great cook Oliver and thanks for fixing the pictures! The one of your 32" with the pig on top is fantastic. Looks like your baby is having a wonderful start to the Chinese New Year!

I'd dying to see the pictures!!! Pretty Please!!!

You are correct Geo...I've been surprised, but everything I cook on the KK comes out better and more moist. Its incredible! Whichever you choose, you are going to be very happy!

Great job!! Thanks for posting!!

fantastic meal!!

Great cook Tony! I've used my searing grate/upper grate a few times now...perfect fit in both upper and lower positions, just as one would expect!

Delicious!!

They all look great from here

Boz-lo is a beaut!

They are impressive aren't they! And now just wait until you are cooking on them...! Which one are you looking at? Don't worry about Dennis, the guy has all the patience in the world. We've all been where you are now...what? how? why? Dennis will happily answer your questions and give you even more understanding of what makes these KK's so special and us owners so passionate about them!