Does anyone know of a curry paste with a reliable heksher? If so, where can I buy it in the NY?NJ area??? I am specifically looking for red curry paste but would be interested in any leads! OR, does anyone know a good way to make the paste in a way that it will "keep" for use over time?
Also, I would be interested if anyone has come up with a low-saturated fat alternative to coconut milk -- I was thinking of trying soy milk and coconut flavoring, but dont want my thai dishes to taste like suntan oil!