Once you’ve got your 6 sauce ingredients together, the next step is to decide what you’re going to put in your tasty curry. Is it more tart? Sweet? Hot? Know what the base tastes like before you build more flavors on top of it. However, regardless of what you end up choosing, remember to truly experience your curry paste – have a small taste of it when you open it. I have both their red and green curry pastes (in photo below), and I like them because they’re relatively mild, making them a good intro to curry for kids. I’ve had several brands of curry pastes (e.g., Mae Ploy, Thai Kitchen, Trader Joe’s) come through my kitchen, but my favorite has been a recent discovery by a brand called World Foods, purchased at my local Whole Foods. Read the ingredient list to get a sense of what kind of herbs and spices have gone into your curry paste (in the case you should ever want to replicate from scratch). Different brands will differ in spiciness, savoriness, and / or sweetness. There are a variety of brands out there at your grocery store (even most non-ethnic grocery stores have a small Asian section), so experiment and find the one you like best. In general there are three types of Thai curry paste – red, green, and yellow. Since that discovery, I have tried making my own curry paste but realize I am not a Thai grandmother and sometimes shortcuts are better. With the exception of the curry paste, it turned out I already stocked most of the ingredients for a Thai curry sauce – fish sauce, brown sugar, stock / broth, coconut milk, limes (cause you never know when an impromptu margarita is in order). But then I had a friend make a red curry for me, and I saw how simple it was. For a long, long time though, I thought it wasn’t something you could easily make at home, so I had set it aside in my “Ethnic Food Only for Eating Out or Takeout” category (this is also where monster burritos reside). I absolutely love the flavors of Thai cooking.
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