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Message
Spinoff About Cooking Thai at Home
Posted on 1/27/16 at 10:16 am
Posted on 1/27/16 at 10:16 am
I'm really tempted to give this a shot. I'm not sure it's cost effective, but would interesting to try. I realize I'c be making a trip to Hong Kong market on the W'ank, but that's not really a big deal.
Anyone with experience have an opinion?
Anyone with experience have an opinion?
9
Posted on 1/27/16 at 10:20 am to VOR
Pad Thai noodles are hard to get right. I always ended up with a gummy mess. I gave up. I hope you have better luck.
Posted on 1/27/16 at 10:20 am to VOR
I've made Tom Kha Gai (coconut milk and lemongrass soup with chicken) and Tom Kha ... Shrimp? 
I've also made Larb (salad of ground beef or pork with toasted rice and um, I forget what else). Delicious and easy. I've got a thread around here somewhere that tells how. ETA: Found it! Larb
I've made Thai curry, which is pretty damn easy, since you can buy curry paste already made, and it's not considered a cheat.
I've never made Pad Thai. Take pictures if you make it!
I've also made Larb (salad of ground beef or pork with toasted rice and um, I forget what else). Delicious and easy. I've got a thread around here somewhere that tells how. ETA: Found it! Larb
I've made Thai curry, which is pretty damn easy, since you can buy curry paste already made, and it's not considered a cheat.
I've never made Pad Thai. Take pictures if you make it!
This post was edited on 1/27/16 at 10:23 am
Posted on 1/27/16 at 10:24 am to VOR
In my experience with this you will never follow through with this thread.
Posted on 1/27/16 at 10:25 am to VOR
I started with some pre-packaged deal you can find in the grocery for green curry chicken. It was ok. I then youtubed recipes and settled on what I thought were the essentials for Massaman Curry. People here told me about the paste, and I ended up finding a local source. Now, I can whip it up in no time and it's almost as good as Thadapetch and better than this one place I found in Lafayette.
Posted on 1/27/16 at 10:25 am to Darla Hood
quote:
I've made Thai curry, which is pretty damn easy, since you can buy curry paste already made, and it's not considered a cheat.
+1
I make panang curry pretty regularly, and it's really easy.
Posted on 1/27/16 at 10:25 am to VOR
Yes, do it. It is most emphatically not expensive, esp if you are talking about basic coconut-milk curries or pad thai, pad kee maow, & simple stir fried noodle dishes.
Mae Ploy curry pastes cost about $5 for a 14 oz tub, or you can buy smaller cans of paste good for 3-4 dishes. Maesri is another good brand. Fish sauce, Limes & herbs are way cheaper at an Asian grocery than at your local chain supermarket. If Hong Kong market is too far away, try the big Asian market (Golden City?) on Arnoult (riverside of Vets, but n of I-10).
Mae Ploy curry pastes cost about $5 for a 14 oz tub, or you can buy smaller cans of paste good for 3-4 dishes. Maesri is another good brand. Fish sauce, Limes & herbs are way cheaper at an Asian grocery than at your local chain supermarket. If Hong Kong market is too far away, try the big Asian market (Golden City?) on Arnoult (riverside of Vets, but n of I-10).
Posted on 1/27/16 at 10:44 am to hungryone
quote:One of our restaurants(it's not good) has a market attached and they have this. Love it.
Maesri is another good brand.
Posted on 1/27/16 at 10:51 am to VOR
My wife made Tom Kha Gai a few times and it turned out real good. I made pad Thai from scratch and a red curry once. I think I had a funky recipe for pad Thai, it tasted a little off. The curry was a lot of steps, but it came out good. The one problem is that I made a shitload of curry paste and it was a few days before we were going on vacation -- so I ended up giving a lot of stuff away and throwing some out. I probably ought to try to do both things again.
It's fun to go to those Asian markets. And that place on the Westbank is awesome. They sell great banh mi sandwiches for $3.
It's fun to go to those Asian markets. And that place on the Westbank is awesome. They sell great banh mi sandwiches for $3.
Posted on 1/27/16 at 10:53 am to VOR
Isn't there a market in Metairie on Severn?
Posted on 1/27/16 at 11:24 am to BRgetthenet
quote:
Isn't there a market in Metairie on Severn
The one in Metairie is horrible. It's just as easy to go to the Westbank and it's a thousand times better.
Posted on 1/27/16 at 12:42 pm to VOR
Tom Kha Gai
Shrimp Lettuce Wraps
Thai is easy to cook we do it. having the stuff may challenge your pantry.
Posted on 1/27/16 at 12:54 pm to VOR
quote:I'm not sure what "Thai" ingredients you couldn't get at your local grocer. Bell pepper, ginger, cilantro, coconut milk, peanuts, garlic, shrimp...
I realize I'c be making a trip to Hong Kong market on the W'ank
Posted on 1/27/16 at 1:40 pm to Degas
quote:
I'm not sure what "Thai" ingredients you couldn't get at your local grocer. Bell pepper, ginger, cilantro, coconut milk, peanuts, garlic, shrimp...
Well, holy/thai basil isn't a standard item in non-asian grocery stores. Neither is galangal, green papaya or green mangoes, thai fish sauce, or better-quality curry pastes. Flat rice noodles and cellophane noodles are also not on the shelf at my local markets. Gotta go to a specialty grocer or Asian market.
Posted on 1/27/16 at 1:47 pm to hungryone
Lemongrass is also rarely in regular grocery stores. And the coconut milk brands at the Asian markets are better, like Chaokoh and Mae Ploy.
Posted on 1/27/16 at 10:56 pm to TigerWise
quote:
In my experience with this you will never follow through with this thread.
Wait 'til you try my okra curry.
Posted on 1/27/16 at 11:31 pm to Darla Hood
Whole food has lemon grass and so does rouses
Posted on 3/4/16 at 8:23 am to MSMHater
quote:
I make panang curry pretty regularly, and it's really easy.
All right. Give it up. I want to make this tonight.
Posted on 3/4/16 at 10:54 am to Tigertown in ATL
Jar or can of Penang curry paste, can of coconut milk...fry curry paste in a little oil til it loosens, add coco milk, few T fish sauce, Palm or brown sugar, and simmer 10-15 mins. Use kaffir lime leaves if you've got em. Add chunks of boneless skinless chicken, your preferred veg (red or green bell pepper, etc) and lime juice to taste. Simmer until chix is done; add a fat handful of cilantro, holy basil, and garnish w chopped peanuts. Taste and adjust so it's hot/sour/salty/sweet all in balance.
Posted on 3/4/16 at 10:58 am to hungryone
quote:
hungryone
p.s. I'm not making it if we can't find the lime leaves. They make the dish as far as I am concerned.
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