"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > General Cooking Information > Menu Planning > Today's Menu
Reply
 
Thread Tools Display Modes
 
Old 11-17-2013, 12:05 PM   #41
Executive Chef
 
Harry Cobean's Avatar
 
Join Date: Apr 2012
Location: Manchester UK
Posts: 2,913
Quote:
Originally Posted by CraigC View Post
Thats interesting. The Thai cookbooks I have call for paste. I made a batch of yellow curry paste last week.

Ingredients
3 oz California Chilies
1 Tbsp corriander seed
1 Tbsp cumin seed
1 1/2 Tbsp shrimp paste
3 Tbsp curry powder
2 Tbsp ground turmeric
2 stalks lemon grass
2 Tbsp finely chopped fresh ginger
2 Tbsp chopped garlic
1/2 cup chopped shallots

I doubled the recipe and ended up with about 4 cups of paste. This stuff freezes well and most recipes using it call for a cup. This paste is mild. You adjust the heat in the actual dish with fresh Thai chilies or what ever chilies you prefer.
a rose by any other name mate!!.the ingredients are basically the same as i used,with the exception of the shrimp paste where i used fish sauce & i also use kaffir lime leaves plus star anise & fennel seeds for that warm aniseed kick.mind you,your receep has curry powder in it and,depending on the type of curry it's for,may well have fennel & anise in it.i like to toast & grind a fresh batch of spices for each meal but,if i was cooking thai more often,i'd make up a batch of paste for sure.like the idea of making up a batch of paste & then adjusting the temp,with chillies of choice,on the day tho'...nice one!!
__________________

__________________
I spent a lot of money on booze,birds & fast cars.The rest I just squandered.
Harry Cobean is offline   Reply With Quote
Old 11-17-2013, 01:33 PM   #42
Executive Chef
 
CraigC's Avatar
 
Join Date: Jan 2011
Posts: 4,789
The fish sauce goes in the dish itself. Somewhere around here are recipes for red curry and panang curry pastes.

Ah yes.
Panang Curry Paste

and
Red Curry Paste
__________________

__________________
Emeralds are real Gems! C. caninus & C. Batesii.
CraigC is offline   Reply With Quote
Old 11-17-2013, 03:35 PM   #43
Executive Chef
 
Harry Cobean's Avatar
 
Join Date: Apr 2012
Location: Manchester UK
Posts: 2,913
Quote:
Originally Posted by CraigC View Post
The fish sauce goes in the dish itself. Somewhere around here are recipes for red curry and panang curry pastes.

Ah yes.
Panang Curry Paste

and
Red Curry Paste
got 'em!! cheers mate,got everything apart from the shrimp paste.oh dear,looks like i'll just have to spend another hour or two wandering around my local oriental supermarket....!!
__________________

__________________
I spent a lot of money on booze,birds & fast cars.The rest I just squandered.
Harry Cobean is offline   Reply With Quote
Reply

Tags
dinner

Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off



» Discuss Cooking on Facebook

Our Communities

Our communities encompass many different hobbies and interests, but each one is built on friendly, intelligent membership.

» More about our Communities

Automotive Communities

Our Automotive communities encompass many different makes and models. From U.S. domestics to European Saloons.

» More about our Automotive Communities

Marine Communities

Our Marine websites focus on Cruising and Sailing Vessels, including forums and the largest cruising Wiki project on the web today.

» More about our Marine Communities


Copyright 2002- Social Knowledge, LLC All Rights Reserved.

All times are GMT -5. The time now is 11:02 AM.


Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2016, Jelsoft Enterprises Ltd.