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Started By
Message
I Made Thai Green Curry. Here Are The Pics. How Did I Do?
Posted on 1/18/20 at 5:24 pm
Posted on 1/18/20 at 5:24 pm
Thai Green Curry Gallery
ETA: I would love honest criticism. What did I do wrong or right? It tasted delicious but I would love to make it better!
ETA: I would love honest criticism. What did I do wrong or right? It tasted delicious but I would love to make it better!
This post was edited on 1/18/20 at 5:25 pm
12
Posted on 1/18/20 at 5:29 pm to Jibbajabba
You presented the dish well. The problem though is curry is not at all photogenic.
Posted on 1/18/20 at 5:37 pm to Jibbajabba
quote:
It tasted delicious
Looks good but delicious is what matters.
Posted on 1/18/20 at 5:41 pm to Jibbajabba
I mean if you liked it who cares
Posted on 1/18/20 at 5:46 pm to tduecen
quote:
I mean if you liked it who cares
I would like to know if I could get better in any way.
Posted on 1/18/20 at 6:38 pm to Jibbajabba
Kind of hard to do that without tasting.
Posted on 1/18/20 at 6:52 pm to Jibbajabba
I’d be pissed if I ordered Thai or Indian curry and they threw a bunch of cilantro ontop.
Posted on 1/18/20 at 7:02 pm to Jibbajabba
You need a little palm sugar (I actually use coconut sugar). Looks good though.
Posted on 1/18/20 at 7:12 pm to TigerGrl73
My BIL made some and I figured there was no way I would like it. That shite was delicious.
Posted on 1/18/20 at 7:19 pm to Jibbajabba
I know it was spicy if you used that whole can of curry. When I use half can it is too spicy for most
This post was edited on 1/18/20 at 7:20 pm
Posted on 1/18/20 at 8:08 pm to TigerGrl73
quote:
You need a little palm sugar
You know, I thought about that afterwards. I will throw some in next time. I wonder how big of a difference it will make.
quote:
Whole can of green curry
I only used half of the can and I didn’t find it to spicy at all. I will use 3/4 of the can next time.
This post was edited on 1/18/20 at 8:23 pm
Posted on 1/18/20 at 10:43 pm to Jibbajabba
I presume you put that fish sauce in it? I don’t recall putting that in the times I’ve made it
Posted on 1/18/20 at 11:24 pm to Jibbajabba
Nicely done, and I see that you use my favorite brand of fish sauce. If it were me however, I would toss out those black pepper flakes and opt for freshly ground pepper, but other than that, it looks really good.
Posted on 1/18/20 at 11:36 pm to Degas
quote:
Nicely done, and I see that you use my favorite brand of fish sauce.
I recently learned that the 40°N actually refers to 40% nitrogen content. Evidently the higher the nitrogen content, the better the quality.
If you're extremely bored, there is a good article on the rasamalaysia blog about a trip she took with the red boat fish sauce folks
LINK /
She seems to allude that there is a 50°N sauce but I haven't really searched for the product as I'm perfectly content with the 40
quote:
While most fish sauce marks 25°N, Red Boat’s 40°N and 50°N are precisely fish sauce gold. Put simply, Red Boat Fish Sauce is the highest grade fish sauce available in the market today. If you are a professional chef or serious home cook, you would be crazy to not discover Red Boat Fish Sauce.
Posted on 1/19/20 at 12:08 am to Powerman
quote:Or anyone for that matter. Three Crabs is a very popular brand but is one of the worst available in my opinion.
If you are a professional chef or serious home cook, you would be crazy to not discover Red Boat Fish Sauce
Posted on 1/19/20 at 9:09 am to Jibbajabba
Looks good!
A couple of minor tweaks that may have been mentioned and a couple that were not. These are meant to make slight flavor improvements as well as appearance.
Substitute galangal for the ginger (if you can find it). The curry will have a more authentic flavor.
Substitute shallots for the red onion. The curry will have a more authentic flavor.
Add Thai basil. Just a few leaves to get that Thai flavor.
If you want to add more heat, try fresh chilis instead of adding more paste. Just sweat a few slices of a bird's eye chili with your aromatics.
Add a little bit a sugar to accentuate natural sweet flavors. If you don't have palm, brown sugar will work fine.
Slice your chicken on a bias like step 7 @ 00:45 in the video. LINK this will give your curry a little better presentation & it also creates a very tender cutlet.
None of these recommendations are meant to suggest your dish was bad. Just a couple of honest suggestions to elevate your plate.
Keep cooking!
A couple of minor tweaks that may have been mentioned and a couple that were not. These are meant to make slight flavor improvements as well as appearance.
Substitute galangal for the ginger (if you can find it). The curry will have a more authentic flavor.
Substitute shallots for the red onion. The curry will have a more authentic flavor.
Add Thai basil. Just a few leaves to get that Thai flavor.
If you want to add more heat, try fresh chilis instead of adding more paste. Just sweat a few slices of a bird's eye chili with your aromatics.
Add a little bit a sugar to accentuate natural sweet flavors. If you don't have palm, brown sugar will work fine.
Slice your chicken on a bias like step 7 @ 00:45 in the video. LINK this will give your curry a little better presentation & it also creates a very tender cutlet.
None of these recommendations are meant to suggest your dish was bad. Just a couple of honest suggestions to elevate your plate.
Keep cooking!
Posted on 1/19/20 at 9:14 am to Boomshockalocka
I use a whole can and cry to myself later.
ETA: The balance of hot, sour, salty, and sweet is important in Thai cooking.
ETA: The balance of hot, sour, salty, and sweet is important in Thai cooking.
This post was edited on 1/19/20 at 9:18 am
Posted on 1/19/20 at 9:40 am to Jibbajabba
Get rid of the cilantro and use Thai basil, and maybe a few mint leaves. Any Asian grocery store will have Thai (holy) basil. It grows well in south LA too.
Posted on 1/19/20 at 10:15 am to BigDropper
quote:
None of these recommendations are meant to suggest your dish was bad. Just a couple of honest suggestions to elevate your plate.
This is exactly the kind of post I wanted!!! Other folks had good suggestions too and I can’t wait to make my next round of curry! I have a can of red paste and coconut milk waiting to be used! I will post pics when I do it.
Posted on 1/19/20 at 10:20 am to Jibbajabba
Now you've made me want to make some curry. I've never made a curry with shrimp, so maybe I'll give that a try.
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