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Old 05-30-2012, 01:30 AM   #11
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This is a simple but very good Green Curry that I make, if you want to use beef or lamb poach it till nearly tender in some stock before cooking in the coconut milk.
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Old 05-30-2012, 04:30 AM   #12
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I'm always use carry pasta too....

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Old 05-30-2012, 05:39 AM   #13
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i use mae ploy paste & another brand we get over here,thai taste,which is also very good.to make a super healthy curry(i want to lose about 7 pounds..not looking as good in the lycra as i used too!) i use kara coconut alternative to dairy milk instead of canned coconut milk.it's only 27 cals/100ml,2% fat,zero cholesterol,soya & lactose free.it's great on cereal & in tea/coffee too.just need to add a bit of sugar/simmer a bit longer to reduce the sauce & bring out the coconut taste.
i don't drink milk,prefer to get my dairy fix from cheese/yogurt!
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Old 05-30-2012, 07:26 AM   #14
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Never been satisfied with any "premade" paste. Why bother with those when the ingredients, even kaffir leaves are available? I make extra and freeze it.
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Old 05-30-2012, 07:28 AM   #15
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Never been satisfied with any "premade" paste. Why bother with those when the ingredients, even kaffir leaves are available? I make extra and freeze it.
Any way we can twist your arm to get you to post a recipe or two for curry paste???? Thx.
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Old 05-30-2012, 07:37 AM   #16
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Any way we can twist your arm to get you to post a recipe or two for curry paste???? Thx.
I posted a recipe from one of Norman Van Akins books. The post was removed as it violated the rules, even though credit was given. The recipes I use/follow are from a Thai cookbook and I imagine the same rules would apply.
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Old 05-30-2012, 09:56 AM   #17
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Quote:
Originally Posted by CraigC View Post
I posted a recipe from one of Norman Van Akins books. The post was removed as it violated the rules, even though credit was given. The recipes I use/follow are from a Thai cookbook and I imagine the same rules would apply.
Don't you make any changes? If you rewrite the instructions to make them more clear, you won't be violating the rules.
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Old 05-30-2012, 11:44 AM   #18
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It would be nice to make the paste from spices, herbs and fresh ingredients all the time. Some people don't have shopping access to the fresh ingredients. Others like me sometimes don't have the time or the will to spend that much time. I like to use the paste and then augment it with whatever fresh ingredients I have on hand.

Due to copyright laws you cannot post recipes from books or copyrighted Internet sites, and giving credit provides no exemption. A list of ingredients cannot be copyrighted. The best of all situations is to post the ingredients and a link to the website that describes the method. If there is no such site then in most cases if you describe the method in your own words you may be okay copyright wise.

I like to start out with the paste and then I add lemongrass, Kaffir leaves, fish sauce, etc. I prefer to use coconut cream rather than coconut milk because I like the thicker sauce.
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Old 05-30-2012, 01:44 PM   #19
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I'm not normally a big fan of canned curry paste, but I really like the little Mae Ploy cans. They're just the right size and the flavor is pretty authentic. I've taken a couple of Thai cooking classes through community ed. In one such class, the instructor made curry paste from scratch, and then proceeded to recommend canned paste, saying that the end result "isn't much different."
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Old 05-30-2012, 01:55 PM   #20
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It would be interesting to know how many Thai restaurants make paste from scratch and how many use canned paste and augment it. Probably impossible to know...

I have one recipe I make the paste from scratch and it's better than all my other curries.
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