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Old 03-21-2018, 07:24 PM   #1
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Thai Coconut Red Curry

I have some shrimp, a little jar of red curry paste, a can of coconut milk, and fish sauce. I donít have lemongrass, but I do have lemons. And limes. And I have some jasmine rice. Onions, garlic, cilantro, all yes. Will this come together for a passable coconut curry dish? Or am I missing some essential ingredient?

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Old 03-22-2018, 05:19 AM   #2
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What are the ingredients in the curry paste?

This is the red curry paste I make.

Red Curry Paste
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Old 03-22-2018, 06:42 AM   #3
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My recipe for red Thai curry. It's very simple to make, and tastes very much like what you would get in a restaurant...
Quick and Easy Beef Panang Curry
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Old 03-22-2018, 08:28 AM   #4
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Quote:
Originally Posted by CraigC View Post
What are the ingredients in the curry paste?

This is the red curry paste I make.

Red Curry Paste
The curry paste is commercial, the little jar that you can get in the Asian section of any grocery store that has an Asian section. To be honest, since it’s the only thing available to me, short of making my own, I didn’t bother to look at the ingredients.
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Old 03-22-2018, 08:29 AM   #5
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Quote:
Originally Posted by Steve Kroll View Post
My recipe for red Thai curry. It's very simple to make, and tastes very much like what you would get in a restaurant...
Quick and Easy Beef Panang Curry
Whew! I’m glad you listed those Thai bird chiles as “optional!” Just one of those things could kill a person!
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Old 03-22-2018, 08:54 AM   #6
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The curry paste probably has lemongrass in it. Youre good to go. But next time you buy lemongrass, buy extra and freeze it.

Or grow it!
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Old 03-22-2018, 10:21 AM   #7
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Quote:
Originally Posted by JustJoel View Post
The curry paste is commercial, the little jar that you can get in the Asian section of any grocery store that has an Asian section. To be honest, since it’s the only thing available to me, short of making my own, I didn’t bother to look at the ingredients.
Commercial Thai curry paste is perfectly fine. In fact, I find brands like Maesri to be pretty good, and it saves a ton of time.

A few years ago, I took a community ed Thai cooking class that was taught by a local restaurateur. She said they mix their own pastes in the restaurant, but also said almost everyone she knows uses canned commercial paste at home.
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Old 03-22-2018, 11:39 AM   #8
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I buy the Chef's Choice Green (and Red), and keep it in the freezer. When I need a tablespoon or so of it, I zap it slightly in the microwave to soften it up, and then spoon it out. I've been making some curries now for about 2 or 3 years. I usually grind up the coriander seeds fresh each time.

I've never seen lemon grass at the grocers.....and I remember trying to get fresh horseradish and that was almost impossible too. I live in the midwest, so make some meat and potatoes and shut up about that curry crap. ha ha
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Old 03-22-2018, 11:56 AM   #9
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Follow up question

Thanks for all the input! Hereís a second question: how do green yellow and red chili pastes differ, and which is the mildest? As I age, Iím afraid Iím less able to tolerate the spicy foods I used to love.
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Old 03-22-2018, 11:57 AM   #10
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Quote:
Originally Posted by JustJoel View Post
I have some shrimp, a little jar of red curry paste, a can of coconut milk, and fish sauce. I donít have lemongrass, but I do have lemons. And limes. And I have some jasmine rice. Onions, garlic, cilantro, all yes. Will this come together for a passable coconut curry dish? Or am I missing some essential ingredient?
To get back to the actual question asked, you're probably OK with the ingredients listed.
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