Caslon
Executive Chef
I want to try using curry paste in my cooking along with curry powder that some recipes call for. Mainly to infuse a little more curry taste into the meat (marinating with curry powder doesn't seem to work that well). I've never bought or used curry paste before. I went to my local Ralph's grocery store and they had two kinds of Pataks curry paste. Mild Pataks curry paste and Masala Curry paste too. Some from Amazon.com reviews says its very vinegar tasting.
I guess I'll just have to buy various ones to find out what suits my taste. I am fond of spicyness in cooking, but I wonder if I should just use more medium curry paste rather than a hot one. I want a lot of curry taste, but not curry paste that has other ingredients to make it hot. (?)
I want to use it in my lamb curry stew that I've made for decades, and also when I make curried chicken and rice. I wouldn't mind tips, opinions, what brand you like and why or what brand you don't like and why.
I guess I'll just have to buy various ones to find out what suits my taste. I am fond of spicyness in cooking, but I wonder if I should just use more medium curry paste rather than a hot one. I want a lot of curry taste, but not curry paste that has other ingredients to make it hot. (?)
I want to use it in my lamb curry stew that I've made for decades, and also when I make curried chicken and rice. I wouldn't mind tips, opinions, what brand you like and why or what brand you don't like and why.
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