(Closed) Making Curry?

posted 5 years ago in Home
Post # 5
Member
730 posts
Busy bee

I use curry paste AND powder, but it’s always the same trial-and-error process with me. Sometimes the missing ingredient turns out to be lemon juice. Ground coriander makes a big difference too (even if it’s already in your curry powder)– it brightens up the flavor and adds fragrance. Or you might have to add sweetener– I always use mirin for that. Are you using coconut milk? i know some people don’t, but they should!

Post # 6
Member
2622 posts
Sugar bee
  • Wedding: November 1999

Well curry really just means spice blend. Every brand, every restaurants curry will be different.  On top of that each region has its own distinct curry blend. then you have red curries, yellow curries etc. They can be wet curries or dry curries. 

 

So really you are going to have a hard time replicating their curry. But start with. What color is it? did they use coconut milk (was it creamy)?, Was is spicy hot? or more sweet? Did it have a smoky taste?

 

 

 

 

 

Post # 7
Member
179 posts
Blushing bee
  • Wedding: May 2013

@tnbellebee:  what do you use all together for the curry sauce? I use coconut milk  and add a ton of curry powder (I’ve never used paste… but curious now!) and cayenne pepper to taste. My brother in law is from Guinea Africa and loves a good authentic curry, so my sister makes her recipe with red curry powder. spice and color all in one – and she claims it’s much more of a bold flavor. I haven’t gotten around to it yet, but probably will at some point! I’ve also never tried pineapple curry – sounds fantastic! Post a recipe when you figured it out!! (: 

Post # 8
Member
341 posts
Helper bee
  • Wedding: May 2014

I make chicken coconut curry and use both red chili curry paste and curry powder. Let the paste cook with your veggies for about three min until it get’s a little bit of a darker color. It deepens the flavor. I also add lemon juice to mine.

Post # 9
Member
7416 posts
Busy Beekeeper
  • Wedding: November 1999

You guys are making me so hungry. I haven’t tried out curry yet in my dishes (even though I love the flavor).. Hmmm maybe this weekend. If you guys have any online receipes please post.

Post # 11
Member
2390 posts
Buzzing bee
  • Wedding: July 2011

Garam masala is a great spice blend to use in a curry as well.  I realized I was out of curry powder halfway into a recipe last weekend and just used garam masala instead – delicious!

Post # 12
Member
349 posts
Helper bee
  • Wedding: May 2008

I use a mix of paste and a combination of cinnamon, curry leaves, dried coriander, ground cloves, ground cumin, cardamom, fenugreek, cashews and chili powder for the base of the sauce. And roasting the spices before mixing with the paste always makes the spices stand out 🙂

Post # 14
Member
2125 posts
Buzzing bee
  • Wedding: July 2012

I always use curry paste, it turns out much more like what you taste in thai restaurants.

 

 

 

I suggest getting curry paste, my favorites are panag, green or yellow…usually I find them in little pint size containers at asian stores…they are usually in a plastic back an you cut the corner and sqeeze it out.

 

Then you will need sugar, fish sauce, coconut cream/milk (cream makes it a little thicker but not by much, so it doesn’t matter)

 

I would start to heat the coconut milk first and then sturn in about a tablespoon of curry paste utnil it’s dissolved into the coconut milk, then I add a tablespoon of fish sauce, and I add about a tablespoon of sugar let it simmer, taste it, add sugar if needed…(some people perfer brown sugar or palm sugar but it all tastes about the same to me) Then I would add chicken/fish (slightly pre-cooked/tossed in some peanut oil on a separate pan), or just veggies (or in your case pineaple) and then put in a swerving bowl, sprinkle with unsalted roasted peanuts (you can wash your salted peanuts if that’s all you ahve and then tost them in a pan) and some fresh green onions. 

 

Very easy, very yummy! Basically if you want it to have that thai flavor, fish sauce is a must. 

 

Post # 16
Member
2125 posts
Buzzing bee
  • Wedding: July 2012

@tnbellebee:  I usually can find fish sauce at like any typical grocery store with an “asian isle”….you know with the limited selection of jasmine rice, stir fry sauces/packets, soy sauces, etc. =) Same with the cocunut milk.

I think it’s going to be kinda hard to find curry paste though if you dont’ have an asian store around. There’s always amazon.com, I’ve ordered asian cooking supplies and stuff that’s hard to find from there….this is the curry paste I usually buy, the mae ploy. One lasts a long time.

http://www.amazon.com/Mae-Ploy-Thai-Curry-Paste/dp/B000EI2LLO/ref=sr_1_2?ie=UTF8&qid=1367175652&sr=8-2&keywords=mae+ploy+curry+paste

 

Obviously you are gonna wann serve that curry up with some jasmine rice.

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