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My wife is from Thailand and we make curry a couple times a month, it is always dope. The trick is to use the entire can of curry paste (she buys Maesri, it comes in a little can like tuna. I think the Panang one is pink), I've talked to more than one person who's wanted to make Thai food and uses 2 Tbsp paste like the can says and has been let down. Our basic recipe goes like this: Dump the whole can of curry paste in a pot with some oil whatever protein you want to cook, fry those for a bit then add garlic. Fry a little longer and add other veggies, usually onion, sweet potato and a couple Thai chiles without stems (she likes to add bamboo shoot but I'm not a fan). Sweet potatoes are a little unconventional (regular potatoes are more common) but they work, especially in Masaman curry. Fry a little longer and add a can of coconut milk, bring to a boil then turn the heat to low. Flavor with salt/pepper/sugar/fish sauce, maybe some lime juice if you're cooking a hotter type of curry paste. Once the veggies are soft add some basil leaves if you'd like and serve it over a bit of jasmine rice. If you want to cook Thai food go ahead a get a big bottle of fish sauce, it goes into most dishes from what I've experienced. If you have multiple Asian grocers in the area try to figure out if any are run by SE Asian natives, as they'll typically have better stuff for Thai food. Also learn to make lad na (rad nar?) which is the best Thai dish.
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Sep 25, 2016 22:20
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| # ¿ May 3, 2024 00:43 |
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FactsAreUseless posted:I've been trying to make the curry a little lower in fat, which is probably the problem. Next time I'll just go nuts and then make more rice or else add a ton of vegetables and skip the rice to stretch it out and not worry about the calories in the sauce. We usually do one can paste for one can of milk.
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Sep 26, 2016 01:29
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Bastard Tetris posted:What's a good brand of coconut milk? I've been getting Chaokoh and it's ok. We use this and Aroy-D, I think Chaokah is a little easier to find though.
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Oct 1, 2016 00:19
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FaradayCage posted:I've found that I prefer Maesri brand for curry paste. I think I've only tried their green, red, and prik khing (cause I thought it was green) versions - but they have a panang too. The price is supposed to be ~$1.30/4 oz can but I have seen some unforgivable levels of markup online. The size of the can is perfect for a 1-2 can coconut milk batch, so you don't have to worry about fridge/freezer space. Maesri is the good poo poo, like I said one can of Maesri per can of coconut approval is the way to do it. What part of the suburbs are we talking? We used to live around Chicago and would go to H-Mart in either Naperville or Evanston, they had that kind of stuff.
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Oct 10, 2016 05:16
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While we're still talking about Thai food, any recommendations on how to best store palm sugar? We've started doing Pad Thai complete with homemade sauce, which calls for palm sugar. However, this stuff is always rock-hard so I end up having to just grind the crap out of it with a mortar and pestle. If there's a way to soften it up, or a good way to grind it into a powder for storage, I'm all ears.
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Feb 19, 2017 22:46
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