Curry pastes (mainly Thai)

SandwichShortOfAPicnic said:
So what’s the first thing I should cook using my newly acquired gluten free Gochujang?
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Try this good Dakdoritang recipe: Dakdoritang (Spicy Chicken Stew)

I've eaten it a few times in Seoul and it's an amazing dish. Those times it was served with sweet potato glass noodles/vermicelli.

About 10 years ago, my Korean colleagues brought me to this little Mom'n'pop restaurant and ordered Daktoritang and it came out on quite a large dish. I remember finding it so tasty that I must have eaten half of it myself; decorum was out of the window.

On a subsequent trip I went there myself and ordered it and although there was a language barrier, I remember the lady's eyes widening and her gesturing that it was a very big portion. Turns out it only comes in one size - family size. Well, tanked up on soju, I ordered it anyway and ate pretty much all of it! Boy did I regret that the next day, but the penalty was worth the crime.
 
My sister lives in Thailand and I visit her now and again, usually returning with a huge variety of pastes that are so cheap (well cheaper than the Thai supermarket here in Singapore anyway). I have made some from scratch but once I'd done it, I realised it's quite a bit of effort so I use the packets for some quick and easy meals that both I and my wife love.

I cooked the recipe in this book which I bought in Bangkok airport. :)

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vernplum said:
Try this good Dakdoritang recipe: Dakdoritang (Spicy Chicken Stew)

I've eaten it a few times in Seoul and it's an amazing dish. Those times it was served with sweet potato glass noodles/vermicelli.

About 10 years ago, my Korean colleagues brought me to this little Mom'n'pop restaurant and ordered Daktoritang and it came out on quite a large dish. I remember finding it so tasty that I must have eaten half of it myself; decorum was out of the window.

On a subsequent trip I went there myself and ordered it and although there was a language barrier, I remember the lady's eyes widening and her gesturing that it was a very big portion. Turns out it only comes in one size - family size. Well, tanked up on soju, I ordered it anyway and ate pretty much all of it! Boy did I regret that the next day, but the penalty was worth the crime.
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I've just checked it out.
Sounds like something I will enjoy. I just gotta find gochujang paste again
 
badjak said:
For massaman and panang curry paste, the chili's are fried or dry fried.

For red and a couple others they are soaked in hot water before using
:)
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I see the pastes I got today are massaman so great; I'm going to need a "chipotle" maker... I can see a trip to the BBQ store... :dance:
 
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badjak said:
It can be tricky to get the ingredients depending on location.
To me, the most difficult it coriander root or stems.
I grow kaffir limes, but still, leaves are easy, peel ain't.
I got lemongrass, galangal, and chili's in my garden
Shrimp paste can be difficult, but you dont need much, so once you find it you are good for a while (otherwise sub fish sauce).
Cumin, coriander seed, peppercorn: easy peasy

Thai food is vibrant, in your face.
The fresher your ingredients, the better !
Just dried chili's :)
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Lan, the shop owner where I went today didn't put much stock in the coriander root or stems for use in the paste. I've already ordered the seeds so I'll be growing it either way and can try with/without.
 
Barriehie said:
I'm going to need a "chipotle" maker..
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Traditional chilpotle are made by smoking red jalapeño peppers in an underground pit, for about 3 days. (Ancient nahuatl language: chil = chile, potl = smoked). The method involves digging two pits, side by side. One has the fire; there's a passage between them, and the jalapeños are in the other. The two pits are covered, but there's a smoke stack in the jalapeño pit, so the smoke from the fire passes through the second pit and disappears.
 
Red thai curry I use red chillies
Yellow thai curry I use yellow chillies.
Red .... you get the picture. My wife grows all colours here..I also put in coriander root dried and kaffir leaves and kaffir zest..we even bought a bush/ tree for the same. I don't remember the author??? Its in a book here. Along with other ingredients

Russ
 
Barriehie
There are lots of options/opinions etc
Try making some paste, half with the coriander root, half without and decide.

The paste is the base for the next dish, so you can add on during cooking.
And you can shortcut at times and use red curry paste instead of panang curry paste by adding a little peanut butter.
I'm not a purist, but I like people trying new things ;)
Whatever works for you

Did you find any maesri or mae ploy?

By the way, I way prefer red curry over green curry
 
I know these aren't Thai, but these are really good, so worth a mention. These pastes are for what are called 'Nyonya' curries, that is, originating from the Peranakan culture of South East Asia centered around Singapore, Malaysia and Indonesia, so what with all the melting pot of flavours from all around we get something unique, and IMHO one of the best tasting curries you'll ever experience (and I'm a bit of a curry fiend as some you will know). Very easy to make, so if you can find them, you just need some chicken, potatoes and coconut milk and you're off.

Now, it's a slightly comical situation because there are multiple offerings, all called 'A1'!!! I honestly don't know how this arose - clearly the respect for trademarks was ignored, and I don't even know which was the original, but first off, my two favourites:

This one bills itself as 'Best One' and I think that's my first choice by coincidence.
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This one is the most widely found and also excellent:
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...now a bunch of others (which I haven't tried).


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..and then there are loads of others NOT called 'A1' as well. I tried a few - they're OK.
 
I use Indonesian ready made pastes at times, if I feel lazy or if I don't have the ingredients.
At least when I still lived in the Netherlands. I started making more "from scratch" when I moved away.
But I still take some back with me after a visit.
These types:
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badjak said:
Barriehie
There are lots of options/opinions etc
Try making some paste, half with the coriander root, half without and decide.

The paste is the base for the next dish, so you can add on during cooking.
And you can shortcut at times and use red curry paste instead of panang curry paste by adding a little peanut butter.
I'm not a purist, but I like people trying new things ;)
Whatever works for you

Did you find any maesri or mae ploy?

By the way, I way prefer red curry over green curry
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I found Maesri brand and got tins and tubs.
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