I love Indian style curries........ and tried a few thai ones over the years.
Penang kai/moo (sic) & thai green curry are ok - but there must be many more.
Whats your favourite thai curry and why?
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I love Indian style curries........ and tried a few thai ones over the years.
Penang kai/moo (sic) & thai green curry are ok - but there must be many more.
Whats your favourite thai curry and why?
Thai Mamasan Curry Paste
Ingredients
3 ea Dried chilies
3 tb Chopped shallots
2 tb Chopped garlic
1 t Chopped galangal
1 1/4 tb Chopped lemon grass
2 ea Cloves
1 tb Coriander seeds
1 t Cumin seeds
5 ea Peppercorns
1 t Shrimp paste
1 t Salt
Directions
Soak dried chilies in hot water for 15 minutes and deseed. In a wok over low heat put the shallots, garlic, galangal, lemon grass, cloves, coriander seeds, cumin seeds and dry fry for about 5 minutes, then grind into a powder (with mortar and pestle). Into a blender, put the rest of the ingredients except the shrimp paste and blend to mix well. Add the shallot-garlic-galangal-lemon grass-clove-coriander seed-cumin seed mixture and the shrimp paste and blend again to obtain 1/2 cup of a fine-textured paste. This can be stored in a glass jar in the refrigerator for about 3-4 months.
Do not forget the Cuming seeds !
impossible with a thai presence lolQuote:
Originally Posted by baziel
What I've always wanted to know about curries is what the hell did the Indians (and others in South and SE Asia and in Sichuan) eat before the Portuguese brought chillies to Asia from the New World? Chillies are a native of Central America.
Personally I don't like my food too hot. We have a young Indian guy at work who used to bring me some of his chicken biriyani, I could eat it but fuck. A Thai green curry is about the most that I can handle.
Not that i am pedantic, but it is not a mamasan curry, it is masaman and the best u can get is at Thor's Place on Koh Chang
Well well ... that fooking bad English off me , it is masaman curry ! Your a kitchen princess ? Well done ya !Quote:
Originally Posted by me4thai
Which?Quote:
Originally Posted by Oogleman
Definitely my favourite is the yellow curry with crab meat, served by Cabbages and Condoms (in Pattaya, in my case, as I have not visited the other ones).
Why?
Because it is light and delicious -- just spicy enough to be interesting, but neither spicy nor heavy enough to foul the stomach
How?
Hmm... any good recipes for this one, Baziel?
sounds great............one for the to try list!Quote:
Originally Posted by mumbaighost
Sure , but not Thai, the recipes is from Sri Lanka, try it out and put the condoms around your tong lol, it is hot !Quote:
Originally Posted by mumbaighost
Pepper Crab
Ingredients
1 kg Sri Lankan Crab
3 tbspn white pepper
1 tspn coriander seeds
1 tbspn minced garlic
1 stalk spring onion ( cut into 1 inch section )
1/2 tbspn cornflour
Seasoning
1/4 tbspn dark soy sauce
1 tbspn light soy sauce
1/2 tspn sesame oil
Directions
Blend white pepper and coriander seeds in a blender until fine.
Wash and clean crabs, discards lung and organs. Chop crabs into 4 pieces. Scald crabs in 250g of hot cooking oil for about 30 secs. Remove from wok.
Stir-fry minced garlic in 2 tbspn of hot cooking oil until fragrant.
Add in 1 cup of water and 2 tspn of blended white pepper and coriander seeds, and mix well. Add seasoning and 1 tbspn of cornflour solution. Bring to a boil. Add crabs and cover the wok. Cook for 5 minutes or until crabs are cooked.
Remove the crabs from wok. Add sectioned spring onion into gravy and stir-fry for 2 minutes.
Serve hot.
I think I might be able to modify that slightly to recreate the taste at Cabbages and Condoms:Quote:
Originally Posted by baziel
Remove all meat from crab shells -- use only shells for the first part of cooking, then remove in last 5 minutes
Add some ginger, tumeric and lots of yellow curry powder in the beginning of the cooking process, and consider not using the soy sauce
During last 5 minutes, add conconut milk infused with dried chillis and crab meat