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Fry your curry paste in hot oil before adding the other aromatics/liquids. Add more sugar than you think you need & a lot more fat than you think you need. 95% of the difference in taste between home and restaurant cooking is that professional cooks aren't scared of throwing in a quantity of sugar, fat & salt that would mortify someone at home trying to cook vaguely healthy. edit: Also, using good coconut milk (the stuff without a bunch of stabilizers) will do wonders. Fresh coconut milk is even better, but is an enormous pain in the rear end.
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Sep 25, 2016 22:05
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| # ¿ May 2, 2024 18:26 |
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