Thai Red Curry sauce? Anyone have a recipe?!
Does anyone have a recipe!? I love the red curry at Thai restaurants, but I haven't been able to find any store bought curries that taste the same!.!.!.
Thanks!Www@FoodAQ@Com
Thanks!Www@FoodAQ@Com
Answers:
Any Thai restaurant you eat at outside Thailand is 99% likely to be using Mae Ploy or Mae Sri brand curry pastes, which you can buy canned in most "Asian grocery" stores!. You simply boil the contents of the can with an appropriate volume of coconut milk for 3-10 minutes, then add your fish, meat or veggies and simmer till cooked!.
Any restaurant that made paste from scratch would have to charge so much for the dish they would soon go out of business!
You can buy cans for about $2!.50 on line here:
http://www!.importfood!.com/chilipaste_coo!.!.!.
!.!.!.but they are rarely more than a dollar each in stores!.
If you use one of these, and it still doesn't "taste the same", then you probably are not simmering the paste long enough in the water or milk before adding ingredients!. It is this "pre-boiling" without the meat or veggies that develops the fragrance and infuses the liquid with it!.Www@FoodAQ@Com
Any restaurant that made paste from scratch would have to charge so much for the dish they would soon go out of business!
You can buy cans for about $2!.50 on line here:
http://www!.importfood!.com/chilipaste_coo!.!.!.
!.!.!.but they are rarely more than a dollar each in stores!.
If you use one of these, and it still doesn't "taste the same", then you probably are not simmering the paste long enough in the water or milk before adding ingredients!. It is this "pre-boiling" without the meat or veggies that develops the fragrance and infuses the liquid with it!.Www@FoodAQ@Com
You need two elements to make the sauce a paste and liquid!. You could buy a red curry paste from the supermarket or asian food store (look for Vokson which is a thai brand)!. Alternatively you can make your own!.
the liquid element is normally Coconut Cream!.
Recipe for red curry paste:
5-8 long dried red chilies, soaked and drained
1 pinch salt
5 slices galangal or ginger
3 tablespoons chopped lemongrass
4 tablespoons chopped garlic
3 tablespoons sliced red shallots
1 tablespoon coriander, chopped
10 white peppercorns
1 1/2 teaspoons shrimp paste
The traditional way to do this is to add individual ingredients in a certain order (from the hardest and driest to the softest and wettest), with each being reduced to a pulp before the next is added!.
When the apste is made put it aside!. Put Coconut cream in a pan and heat until it splits, then add the apste!.
(Recipe is from Australian Born Thai Chef David Thompson)Www@FoodAQ@Com
the liquid element is normally Coconut Cream!.
Recipe for red curry paste:
5-8 long dried red chilies, soaked and drained
1 pinch salt
5 slices galangal or ginger
3 tablespoons chopped lemongrass
4 tablespoons chopped garlic
3 tablespoons sliced red shallots
1 tablespoon coriander, chopped
10 white peppercorns
1 1/2 teaspoons shrimp paste
The traditional way to do this is to add individual ingredients in a certain order (from the hardest and driest to the softest and wettest), with each being reduced to a pulp before the next is added!.
When the apste is made put it aside!. Put Coconut cream in a pan and heat until it splits, then add the apste!.
(Recipe is from Australian Born Thai Chef David Thompson)Www@FoodAQ@Com
I am glad anyone asking me something that I knew best!! Well, I love cooking!. I've got to tell you the truth tho that the ingredient actually hardly to find here in the US!. Well, I recommend you to get some of this pre-mixed kind!. It one of my favorite brand!. You'll be able to find from any Asian groceries stores!. No need to order from the site due to it's too unnecessary!! Any curry paste that you need to have!. I love this brand "Mae Sri" (= Mother "Sri" Pronounce "S-ree")!. See attachment!.Www@FoodAQ@Com