Yesterday's Tuna – there's more to eating fish

What is the point of brown sugar in a recipe for Thai red curry?

Red Curry made some last night, and the recipe instructed me to add 1-2 tablespoons brown sugar according to taste. Since I'm not educated in the finer points of cooking, can someone explain to me what is going on with the recipe? I also said that the differentiation of the AMT paste and fish sauce, but I can not get a good understanding of how the three variables to work together. *** Interesting as you mention sweetness, and I've never detected in resturuant curry leaves me ***

The main Thai food is … The hot and spicy chilli Sweetness and color .. sugar, taste and smell of salt fish sauce in the recipes is unique .. 1.Si heat curry brown sugar or salt could balance. 2. if the curry that much sugar fish sauce to balance. 3. So Thai brown sugar and fish sauce is also important salt and pepper in the kitchen of others.

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