Re: [london.food] recipe: thai curry

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On Fri, 21 Nov 2003, Marna Gilligan wrote:

> On Fri, 21 Nov 2003, Billy Abbott wrote:
>
> [lots of stuff about green curry]

i just finished making and eating tonights version - no peppers (so just
meat and onions) but still very tasty...

> When I make it, I tend to use garlic as well.

The paste i use is loaded with the stuff, so I tend to leave it out - i
only add the chilli as the paste is not quite hot enough for my liking.

> heat until it *just* starts to smell (and no longer, unless you want to
> choke horribly)

My breathing is just returning to normal - the foolish act of "i'll give
it a sniff and see if it smells nice" does not normally hurt so much...the
fact that i have done this EVERY time that i've cooked with thai curry
paste doesn't help my sense of sense a lot...

> What paste and coconut milk do you use? I tend to get the ones I want from
> Colindale or thai shops - I can't repeat the brands I like best, though,
> because they don't have english written on them.

I use the blue dragon stuff that seems to be easy to find in most
supermarkets - i haven't done a trip to the chinese supermarket for a
while (my old flatmate turned occasional chauffeur did a run while i was
away...damn him), and have "curry paste that you can;t tell the name of"
on my list.

> I usually add the coconut in the last few minutes. I find it tends to go
> all curdley and lumpy if it cooks for too long. That might just be a
> feature of the milk I usually use.

I don;t have any problems with the coconut milk - i leave it simmering for
ages and don't add any stock...it doesn;t thicken much, and doesn't seem
to curdle...it does always seem to seperated when i open the can, leaving
me with cloudy water and a butter like lump...it all goes nice with a bit
of heat though...

billy

-- 
Eggplant tastes of eggplant, and meat tastes of murder,
and murder tastes pretty goddamn good.
 Billy Abbott                     billy at cowfish dot org dot uk

• Re: [london.food] recipe: thai curry Marna Gilligan 22:09 on 21 Nov 2003
  [lots of stuff about green curry]
  • Billy Abbott 23:58 on 21 Nov 2003
    i just finished making and eating tonights version - no peppers (so just
    • Kate L Pugh 00:05 on 22 Nov 2003
      If you want to make your own Thai curry paste, I have a recipe here
• Kate L Pugh 19:27 on 30 Nov 2003
  doop cooked Thai fish curry last night, under direction from me. He

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