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I went to the coolest SE Asian Market yesterday and bought all three kinds of Thai curry paste ...ok you know me I hate processed foods ..and I do make my Thai curry pastes from scratch ....but have for the past couple of years loved using the Green Curry Paste in plastic containers..it has no fillers no added sugar and it is really good tasting!!! So I thought I would venture out a bit and try the Panang (red) curry and the Masaman (yellow) curry ..in the containers as well ...same thing there are no fillers or added sugars of any kind ..this is kind of exciting for me!!! I hope they are good ..
have any of you tried these?
what of the three most popular Thai curries do you like the best (my favorite depends on the day and who made it I think but when I go out I will order the green almost every time)
tonight I am using the red Panang curry paste (this is my standard technique for making Thai curry if you have a better way please tell me!)
I am going to stir fry the following veggies (you can use any stir fry veggies you like for this)
in a neutral oil (canola is what I use but if you use coconut oil I bet it would be awesome!)
1 jicama cut up
3 stalks celery sliced
1 chayote
1 red pepper
1 fresh bamboo shoot sliced
1 yellow onion
then put in to the mix
1 package of boned chicken cut into bite sized pieces...(I bone a whole chicken at a time ..but then I like to see where the parts come from
) but you could use a package of preboned chicken of your choice
1/3 cup of this Panang paste saute it around the chicken and veggies then add 1 can of coconut milk ..
bring it to a boil and taste ...you want more curry flavor .. add more paste to it now ...
then last but not least add the fish sauce about 3 tbls is good
couple of things about fish sauce..it smells gross ....even the good stuff and I highly rec you try a fish sauce made in Phu Quoc (that will be the name on the label) ..it is Vietnamese style and goes great with Thai curries...it is not as stinky ..it is from an island in Vietnam that does nothing at all but make fish sauce ..so they do it right!!!...please do not be turned off using it because of the smell!!! the flavor it puts in SE Asian cooking ...well you just have to do it to know...
then right before serving ...toss in a handful of fresh basil and a squeeze of lime juice (if you are lucky enough to have keffir lime leaves or a lime tree and you can pick the leaves use a hand full of them chopped up)
serve
so share with me your Thai curry tastes/ideas/methods please...tell me I am not alone?
have any of you tried these?
what of the three most popular Thai curries do you like the best (my favorite depends on the day and who made it I think but when I go out I will order the green almost every time)
tonight I am using the red Panang curry paste (this is my standard technique for making Thai curry if you have a better way please tell me!)
I am going to stir fry the following veggies (you can use any stir fry veggies you like for this)
in a neutral oil (canola is what I use but if you use coconut oil I bet it would be awesome!)
1 jicama cut up
3 stalks celery sliced
1 chayote
1 red pepper
1 fresh bamboo shoot sliced
1 yellow onion
then put in to the mix
1 package of boned chicken cut into bite sized pieces...(I bone a whole chicken at a time ..but then I like to see where the parts come from
) but you could use a package of preboned chicken of your choice1/3 cup of this Panang paste saute it around the chicken and veggies then add 1 can of coconut milk ..
bring it to a boil and taste ...you want more curry flavor .. add more paste to it now ...
then last but not least add the fish sauce about 3 tbls is good
couple of things about fish sauce..it smells gross ....even the good stuff and I highly rec you try a fish sauce made in Phu Quoc (that will be the name on the label) ..it is Vietnamese style and goes great with Thai curries...it is not as stinky ..it is from an island in Vietnam that does nothing at all but make fish sauce ..so they do it right!!!...please do not be turned off using it because of the smell!!! the flavor it puts in SE Asian cooking ...well you just have to do it to know...
then right before serving ...toss in a handful of fresh basil and a squeeze of lime juice (if you are lucky enough to have keffir lime leaves or a lime tree and you can pick the leaves use a hand full of them chopped up)
serve
so share with me your Thai curry tastes/ideas/methods please...tell me I am not alone?
I guess you can buy this stuff online now! ..but if you can go to a market it is more fun 
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