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Started By
Message
Thai curry....
Posted on 1/14/23 at 7:48 am
Posted on 1/14/23 at 7:48 am
not much of an expert but between the red green or yellow....is the difference a spicy level difference or a flavor level difference? Also, has anyone tried Sambath on Essen near Perkins? they sell donuts an Thai food....weird,but the menu looks interesting.
Posted on 1/14/23 at 8:46 am to Dry Prong Wildcat
yellow and green are more mild than the red. My two personal favorites are Panang and Massaman
Posted on 1/14/23 at 9:32 am to Thundercracker
quote:
My two personal favorites are Panang and Massaman
Same
Posted on 1/14/23 at 9:34 am to Tigertown in ATL
They're very easy to make are home if you have the pastes and some coconut milk also
Posted on 1/14/23 at 10:09 am to Powerman
Don’t forget the kaffir leaves.
Posted on 1/14/23 at 11:30 am to Powerman
quote:
They're very easy to make are home if you have the pastes and some coconut milk also
I respectfully disagree. Both my son (who is a much better cook than I) and I have tried several times to make a proper Thai curry and they have never been restaurant quality.
We decided to go out for the Thai fix.
We even bought the kaffir lime tree because I consider the leaves critical.
Posted on 1/14/23 at 12:30 pm to Dry Prong Wildcat
quote:
between the red green or yellow....is the difference a spicy level difference or a flavor level difference?
They are different colors because they contain different ingredients.
Red curry base is red chilies, green curry base is green chilies, yellow curry contains turmeric, massaman contains a blend of spices.
All curries have some chili in them but not all curries have chilies as their base.
As with all food, spice level is determined by quantity and heat quality of chilies.
Posted on 1/14/23 at 1:31 pm to Dry Prong Wildcat
We ate at lunch Sambath over a year ago. What I remember it was good. I prefer Duang Tawan. but wish they would reopen on premises dining.
Posted on 1/14/23 at 4:14 pm to Tigertown in ATL
quote:
I respectfully disagree. Both my son (who is a much better cook than I) and I have tried several times to make a proper Thai curry and they have never been restaurant quality.
We decided to go out for the Thai fix.
We even bought the kaffir lime tree because I consider the leaves critical.
Allow me to help.
1 tbsp cooking oil
3 tbsp Maesri red thai curry paste
1.5 lbs cleaned shrimp or boneless chicken
1 yellow onion cut into medium size wedges and then separated.
1 tbsp minced garlic
1 tbsp grated ginger
1 red bell pepper sliced into strips
1 yellow bell pepper sliced into strips
Green onions (to taste) chopped about an inch long
2 medium jalapenos seeds removed and cut into half circles
Small can of bamboo shoots.
Small can of water chestnuts sliced thin.
1 can of whole fat coconut milk
4.5 tbsp sugar is probably enough but use to taste. I would start with what I've listed.
2 tbsp fish sauce
2 tbsp lime juice
1 cup loosely packed thai basil leaves
Directions
Sautee garlic and ginger for a few minutes.
Add curry paste. Sautee a few minutes longer.
Add coconut milk, lime, fish sauce, sugar and basil. Bring to a simmer covered.
Add shrimp and cook through. Let simmer. If using chicken strips, cook through first.
Add remaining vegetables and simmer until the onions have softened some but not too much. The vegetables should have a crispness to them.
This is the best recipe I've ever tried and honestly, it's better than anything I've had in a restaurant. The key is the brand of curry paste. Use what I've listed.
This post was edited on 1/15/23 at 7:00 pm
Posted on 1/14/23 at 5:17 pm to Pandy Fackler
quote:
The key is the brand of curry paste. Use what I've listed.
Yep, Maesri is the standard in our house too. I'm sure there are other brands that are up to the same standard. But most importantly, don't use the Thai Kitchen brand found in most grocery stores.
Posted on 1/14/23 at 5:23 pm to Dry Prong Wildcat
Massaman is my fav.
Posted on 1/14/23 at 7:16 pm to Pandy Fackler
quote:
The key is the brand of curry paste
Heard!
Posted on 1/15/23 at 8:09 am to Tigertown in ATL
Also, julienne the basil. Don't keep the leaves whole.
Posted on 1/15/23 at 2:56 pm to Pandy Fackler
I often mix a little red with mostly yellow. The brand I buy, Mae Ploy (?), the red is just way too hot on its own. I throw that in with a little oil in my wok then throw in veggies and cook for a bit before adding in coconut milk. Add in shrimp at the end and some chopped green beans. To me it is very comparable to Rama’s panang which I loved. I also love to have Thai basil on hand but that depends if I can get to the Asian market or if I’m currently growing some myself.
Posted on 1/15/23 at 3:42 pm to BigB0882
I like both Mae Ploy and Maesri, but Mae Ploy comes in a tub which makes it more convenient to use, dipping into as needed.
Posted on 1/15/23 at 3:49 pm to Pandy Fackler
Does that recipe jive with green or yellow curry paste?
Posted on 1/15/23 at 6:58 pm to Jibbajabba
quote:
Does that recipe jive with green or yellow curry paste?
I've never used green and/or yellow but I don't see why not. I think those are milder curries but the red paste I use really isn't that spicy at all.
Posted on 1/15/23 at 7:02 pm to BigB0882
quote:
I often mix a little red with mostly yellow. The brand I buy, Mae Ploy (?), the red is just way too hot on its own. I throw that in with a little oil in my wok then throw in veggies and cook for a bit before adding in coconut milk. Add in shrimp at the end and some chopped green beans. To me it is very comparable to Rama’s panang which I loved. I also love to have Thai basil on hand but that depends if I can get to the Asian market or if I’m currently growing some myself.
The maesri brand is not at all too spicy.
This post was edited on 1/15/23 at 7:03 pm
Posted on 1/15/23 at 8:54 pm to Pandy Fackler
quote:
. The key is the brand of curry paste. Use what I've listed.
Very demanding for someone making thai Curry and using fricking jalapeños.
Actually the more I think about it, the more I want to roast you. Curry paste is easy. Look up an authentic recipe and get a mortar and pestle and mash. Premade Curry paste? A 75 pound thai lady would slap your arse.
Second edit, you don't fry your curry paste. You boil your coconut milk to separate it then add the (homemade) paste into it. Then go from there.
This post was edited on 1/15/23 at 9:00 pm
Posted on 1/16/23 at 8:37 am to Thundercracker
quote:and it's not even close. I like Massaman so much, and have such a hard time finding it, I started buying the paste.
My two personal favorites are Panang and Massaman
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