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On Fri, 21 Nov 2003, Billy Abbott wrote: [lots of stuff about green curry] When I make it, I tend to use garlic as well. Heat that up with the onion and the chilli, and then throw the curry paste in the pan too, and heat until it *just* starts to smell (and no longer, unless you want to choke horribly). Pull it off the heat as soon as you smell burning chilli threatening and throw in some stock. 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 like green curry with mushroom and sliced eggplant. Or yellow curry with potato and tomato. 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 usually throw in a smidgen of sugar, at some point in the making. And a squidge of soy sauce for salty goodness. Marna
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