|
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. As long as we're talking Thai curry: Does anyone have a good method for obtaining Thai basil and/or galangal and/or other Thai groceries in the Chicago (preferably northwest suburbs) area? There's Asian grocers everywhere but it seems they cater mostly to the Korean/Chinese/Japanese demographic. When I finally found Maesri curry paste, it was at a Shop&Save, of all places. OH. Also: I've only ever tried Red Boat and Squid brand fish sauce. Can someone confirm that Red Boat is the way to go, and there isn't a more balanced price/quality product out there? FaradayCage fucked around with this message at 11:18 on Oct 6, 2016 |
#
¿
Oct 6, 2016 11:16
|
|
|
|
| # ¿ May 3, 2024 03:30 |
|
|
Grand Fromage posted:Minor hijack. Do we have a general Thai thread or a good website for Thai recipes? I want to learn to make Thai food and am not sure where to start. I'm not really much for Thai curries though I'm looking to learn about other things. I've looked. We don't. Given how popular pad thai is, we really should. Hot Thai Kitchen is a good starting point. The main challenge with Thai cooking is finding the ingredients. You either live in a swamp of ingredients or a desert.
|
|
#
¿
Oct 6, 2016 12:02
|
|