"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > Recipes & Ingredients > International Cuisines and Ethnic Cookery
Reply
 
Thread Tools Display Modes
 
Old 02-11-2010, 09:45 PM   #1
Cook
 
tzakiel's Avatar
 
Join Date: Dec 2008
Posts: 99
Thai Curry - Restaurant Style

A while ago I posted here asking about Thai curry recipes. (sorry I can't seem to bump the thread due to age?) I got some good replies and learned a lot.

However, I have since found that authentic thai pastes work the best, for me, to get the consistent flavor and consistency found in restaurants.

I wrote about it (and linked to my old attempts) here:
Learning to Eat Blog Archive Easy Thai Curry

For anyone who is interested in making Thai curries.

__________________

tzakiel is offline   Reply With Quote
Old 02-13-2010, 09:15 PM   #2
Assistant Cook
 
Join Date: Feb 2010
Posts: 5
Hi, I also use curry pastes in all my Thai cooking, for the same reasons you do - you can be sure of the consistency and flavour, they still taste great, and they are so much easier to work with. I posted some thai curry recipes on my website http://www.HomeThaiRecipes.com including videos of me making each dish. Hopefully the results are pleasing to the eye and tasty so I don't think using pastes degrades the dish in any way.

Cherry :)
__________________

__________________
CherryThai is offline   Reply With Quote
Old 02-18-2010, 11:03 PM   #3
Cook
 
tzakiel's Avatar
 
Join Date: Dec 2008
Posts: 99
Honestly the paste has worked so well and it makes it so quick. I am glad I tried the various "from scratch" recipes, however... I learned what really makes curry taste like curry.
tzakiel is offline   Reply With Quote
Old 03-01-2010, 06:04 PM   #4
Master Chef
 
Join Date: Sep 2004
Location: Galena, IL
Posts: 7,973
Oh, lord. So many restaurants in so many locations. I settle for "southeast Asian style" when I cook; if I had a Thai restaurant here I'd eat there and not bother! My favorite thing that I did a couple of years ago was make my own paste from garden herbs and other things, and froze it. When I can get ahold of it, I do buy Thai curry pastes (sometimes I can get green or red) to supplement my own frozen pastes. Because of where I live (but even when I lived in Florida), even Thai restaurants have fallen down in the fresh herbs that were part of the experience in Hawaii (no, I've never been to Thailand) and DC. But my blend of herbs from the summer garden, turned into a pesto-like paste, does give us a fresh herb feeling for a Thai dinner (this week we had green curry soup and it was, if I do say so myself, to die for).
__________________
Claire is offline   Reply With Quote
Old 06-02-2010, 10:58 PM   #5
Cook
 
ThaiTeaGal's Avatar
 
Join Date: May 2010
Location: Orange County, CA
Posts: 73
Quote:
Originally Posted by tzakiel View Post
A while ago I posted here asking about Thai curry recipes. (sorry I can't seem to bump the thread due to age?) I got some good replies and learned a lot.

However, I have since found that authentic thai pastes work the best, for me, to get the consistent flavor and consistency found in restaurants.

I wrote about it (and linked to my old attempts) here:
Learning to Eat Blog Archive Easy Thai Curry

For anyone who is interested in making Thai curries.

My mom uses curry paste too. She always gets Mae Ploy brand.
__________________
ThaiTeaGal is offline   Reply With Quote
Old 06-03-2010, 01:28 AM   #6
Cook
 
frozenstar's Avatar
 
Join Date: Apr 2010
Posts: 93
Haven't tried to cook this one as well and I think it's a good challenge! :) Hope to try it some other time... Nice looking blog by the way! :D
__________________
Sometimes me think what is love, and then me think love is what last cookie is for. Me give up the last cookie for you.
frozenstar is offline   Reply With Quote
Old 06-03-2010, 11:32 PM   #7
Senior Cook
 
yourstrulyewalani's Avatar
 
Join Date: Nov 2009
Location: Washington State
Posts: 128
Send a message via Yahoo to yourstrulyewalani
I love the Mae Ploy and I have a couple thai friends that cook with it too. :) Can't be too bad! I get big tubs of it at the Cash & Carry and make curry with it. SO GOOD. We have some good thai place here in WA but when I have everything it's easier and less expensive to make a huge dinner here. Why not? Thank goodness for bulk! :D
__________________
yourstrulyewalani is offline   Reply With Quote
Old 06-04-2010, 10:19 AM   #8
Cook
 
ThaiTeaGal's Avatar
 
Join Date: May 2010
Location: Orange County, CA
Posts: 73
Quote:
Originally Posted by yourstrulyewalani View Post
I love the Mae Ploy and I have a couple thai friends that cook with it too. :) Can't be too bad! I get big tubs of it at the Cash & Carry and make curry with it. SO GOOD. We have some good thai place here in WA but when I have everything it's easier and less expensive to make a huge dinner here. Why not? Thank goodness for bulk! :D
I heard that Mae Ploy is the best brand, and we use the same brand for sweet chili sauce. I love to dip chicken, egg rolls, and fried wonton with the sweet chili sauce.
__________________
ThaiTeaGal is offline   Reply With Quote
Old 05-29-2012, 10:48 PM   #9
Assistant Cook
 
Join Date: May 2012
Posts: 4
I use Mae Ploy brand curry pastes as well, but the salt content in the paste bothers me. I like my curries to be a little stronger - more robust - than what you get in a typical Thai restaurant. So when I increase the curry paste content to boost flavor, the sauce often becomes salty. Right now, I am trying to learn to make curry pastes from scratch so that I can control the salt content. Not yet perfected that art, though. So in the mean time, I am going to try to make my version of curry paste from scratch and then mix it with an equal amount of store-bought curry paste. I am going to experiment with a pork and potato curry tomorrow, so we'll see how successful this method turns out to be.
__________________
AZFoodie is offline   Reply With Quote
Old 05-29-2012, 10:54 PM   #10
Executive Chef
 
Join Date: Jan 2011
Location: here
Posts: 3,612
Ah, AZFoodie stirs the stick! I think we need more stick stirring on Thai food topics.

I too like Mae Ploy brand sweet chili sauce. It's a great dipping sauce and good in recipes too.

Even better, chop up some limes and add that to your Mae Ploy sauce. Just chop up the whole limes and remove nothing but the seeds. Make the lime pieces really small. The bitter taste of the lime peels plus the sweet/garlicy taste of the chili sauce makes it sublime!

I'm glad I grew up in a place (Los Angeles) where Asian food is so popular and so widely enjoyed. I remember (many decades ago, too many) when Thai food was unknown, when there was only Chinese food and some Japanese food. I had to drive for 40 minutes (to Pasadena) to get Thai food. Now I can walk to Thai restaurants, or drive only several minutes for a selection of several.

Or just cook my own! Duh!
__________________

__________________
Greg Who Cooks is offline   Reply With Quote
Reply

Tags
None

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 05:37 PM.


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