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Thai Curry

Home Thai curries?

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Home Thai curries?

Andrew Gore | Oct 23, 2005 09:54 PM

I love Thai curries, eating out at Thai restaurants, and getting Thai to go. I like it so much, I've decided to start making my own. I like to be able to control how it turns out. One peeve of mine, for example, with to-go curriy dishes is that I usually end up with a cup half-full of bamboo shoots with a little curry on top, like gravy. I hate bamboo shoots; they're tasteless, and it's clear they are there just to be a cheap filler to cut the amount of curry they dole out. I also hate straw mushrooms, another staple of take-out curries. I want CURRY, not cheap vegetable filler. So screw'm, I thot, I'll make my own. I like to go to Silom Thai market in Hollywood; there must be a hundred different curry preparations, paste, powders, etc. The recipes I've found all seem to call for curry paste, cocoanut milk, and whatever meat and veg's you care to add. Doesn't seem too hard. (I'm not interested in making curry from scratch). I've tried a red curry already, and it was pretty good. I'd like to know if curry fans here can give some tips and fave recipes that guys like me can use. For example, I ran across today a comment from a woman who had made some curry that was a little too hot for her husband's taste. She said, "I used the old trick of adding a teaspoon of peanut butter to cut the heat". I've never heard of that. Does adding PB reduce the heat? Thanks in advance.

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