| Author | Message |
Elgan
822 posts |
#377452 2008-05-19 15:58 GMT |
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i want to cook a spicy curry tonight. i'm not sure if i plan to use shrimp or chicken for it. i don't want to use a curry paste if i can help it, however i've noticed that many curry recipes take A LOT of prep. which curry is hotter, green, red, or yellow? any suggestions for a simple chicken and/or shrimp curry or will i have to do a paste to cut down on a lot of prep? what recipes to y'all prefer?
this really is sad. i guess i'm just going to look at few recipes online and whatever seems good, i'm just going to tweak it to my tastes and go from there. |
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HahaNoob
848 posts |
#377453 2008-05-19 16:50 GMT |
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It's sad that so many trolls here have managed to chase away the best contributers in this section with their games and juvenile antics.
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RunningFree
837 posts |
#377454 2008-05-19 17:55 GMT |
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amen my friend!
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ShinyStars
834 posts |
#377455 2008-05-20 08:38 GMT |
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Red curry is usually the hottest Thai curry but you can control the amount of heat by controlling the amount of curry paste you add in proportion to the amount of coconut milk. For spicier curries, add more curry paste. For milder curries, add less curry paste and more coconut milk. This holds true for all Thai curries.
My favorites are Panang & Massaman curries. Of course, if you make your own curry paste -- you control all of the ingredients. If you make it the traditional Thai way (mortar/pestle) it can be laborious. But if you have a food processor or blender, that will be best! Here are some great sites with recipes: http://thaifood.about.com/od/thaicurrydishes/Thai_Curry_Dishes.htm http://thaifood.about.com/od/thaicurrypasterecipes/Thai_Curry_Paste_Recipes.htm http://www.templeofthai.com/recipes/ http://www.atasteofthai.com/ |
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