uniqueenigma
Cook
- Joined
- Jun 27, 2008
- Messages
- 57
I've never actually tried Thai cooking, but the combination of flavors and ingredients used in their cuisine, just appeal to me. I'd love to try some traditional Thai recipes, it's just they like it very fiery with the heat level (in taste not in temperature). I want to try Thai cooking, however both my boyfriend and I don't care for spicy food at all.
There are a number of recipes that call for curry pastes, however the heat level would be way too intense for the palates of all I'd be cooking for. Can somebody provide recipes for green, red, and yellow curry pastes that are mild? Also the issue I'm having with the curry paste recipes I do have is that they all have lots of chilies in them. I'd like to omit the chilies, to create mild curry pastes (red, yellow, green........) but I don't think the flavors would be as good.
The reason for this concern is because I know you pound a number of the ingredients together; this releases the oils of the herbs and spices being used, which takes the flavors of the curry pastes to a whole new level. However, then I end up with the issue of the curry pastes being too spicy, which doesn't appeal to me at all. Is there any way to tone down the heat level with homemade curry pastes (which is what I want to do)
without skimping on flavor? Advice regarding this dilemma would be much appreciated.
There are a number of recipes that call for curry pastes, however the heat level would be way too intense for the palates of all I'd be cooking for. Can somebody provide recipes for green, red, and yellow curry pastes that are mild? Also the issue I'm having with the curry paste recipes I do have is that they all have lots of chilies in them. I'd like to omit the chilies, to create mild curry pastes (red, yellow, green........) but I don't think the flavors would be as good.
The reason for this concern is because I know you pound a number of the ingredients together; this releases the oils of the herbs and spices being used, which takes the flavors of the curry pastes to a whole new level. However, then I end up with the issue of the curry pastes being too spicy, which doesn't appeal to me at all. Is there any way to tone down the heat level with homemade curry pastes (which is what I want to do)
without skimping on flavor? Advice regarding this dilemma would be much appreciated.