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re: I Made Thai Green Curry. Here Are The Pics. How Did I Do?
Posted on 1/19/20 at 10:28 am to Darla Hood
Posted on 1/19/20 at 10:28 am to Darla Hood
Im going to use shrimp next time also. What kind of seasoning do y’all think I should use if I wanted to sear and cook them by themselves? What would go with the flavors in the curry?
1
Posted on 1/19/20 at 10:51 am to BigDropper
quote:
Substitute galangal for the ginger (if you can find it). The curry will have a more authentic flavor.
Great suggestions. I usually use galangal and extra lemongrass as I always feel the canned pastes lacking a bit. I also add Kaffir Lime leaves along with the Thai basil and usually use coconut cream instead of coconut milk. Gives it a better consistency and flavor.
Posted on 1/19/20 at 2:54 pm to Jibbajabba
Season them simply with salt. Make the shrimp taste like shrimp first & foremost.
Curry is such a complex dish that you don't want the shrimp to compete to with the other flavors. Their natural flavor should stand out on its own.
The only thing I might do is add a bit of minced garlic to the shrimp & deglaze with a little white wine, if you sautee them.
Curry is such a complex dish that you don't want the shrimp to compete to with the other flavors. Their natural flavor should stand out on its own.
The only thing I might do is add a bit of minced garlic to the shrimp & deglaze with a little white wine, if you sautee them.
Posted on 1/19/20 at 8:30 pm to BigDropper
I don't know anything about Thai style curries but I can tell you about the Indian version if you want.
Posted on 1/19/20 at 8:33 pm to Jibbajabba
I can tell you that you chose the correct brand for curry paste. Minimize the amount of coconut cream (not milk) and keep it simple with maybe some carrots and meat and you have yourself some delicious food!
Get yourself a rice maker and steam some jasmine rice....bingo!
Get yourself a rice maker and steam some jasmine rice....bingo!
Posted on 1/19/20 at 8:35 pm to NOFOX
Galangal does not bode well in curry as a bold flavor.
It’s commonly used in Thai soups
It’s commonly used in Thai soups
Posted on 1/19/20 at 8:50 pm to glorymanutdtiger
Sure! Tell me what I need to know/do.
Posted on 1/19/20 at 9:10 pm to HoustonGumbeauxGuy
quote:
Galangal does not bode well in curry as a bold flavor.
Galangal is an ingredient in all green curry. I like to make my own, but it can be time consuming if you use the pestle and mortar. I find that the canned pastes can be improved by adding a little extra lemongrass and galangal when cooking.
Posted on 1/19/20 at 9:30 pm to Jibbajabba
Too salty.
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