Sentences with phrase «curry paste do»

One of the questions I'm asked often is, «what brand of curry paste do you use?»

Which curry paste do you use for this recipe?

Not exact matches

things i was nervous about: 1) brussel sprouts (i don't really like em) 2) the flavour of the curry if i wasn't using a paste (i've never had much success at making them from scratch) 3) the apples 4) whether it would reeeeally serve 4 hungry people.

LOL I couldn't find curry paste at my Walmart, so I did curry powder.

All you have to do is chop up some veggies, heat in a pan with the curry paste, spices, and a splash of coconut milk, crack open a can of tuna, and assemble it all around some cauliflower rice which was heated in some coconut milk.

I don't do boring healthy food, and this soup is definitely not that — it's light but hearty and satisfying, with subtle spice from the thai red curry paste and a cooling creaminess from coconut milk.

I must say that although the long list of ingredients to make this curry (especially the green curry paste) looks daunting, it is rather simple, just put everything into the food processor and let it do the work for you.

And if I don't have some variation of Asian food once a week, you can find me in the fridge with a spoon in the red curry paste jar.

I am not a huge fan of red curry paste, I do like it from time to time, but I find it too hot for regular cooking, if I use it than I have to cook something different for the children.

If the curry powder / paste doesn't contain salt, season with a generous pinch of salt.

Check the ingredients list on the curry - paste label to make sure it doesn't contain fish sauce for flavoring.

I tried adding curry paste but it didn't help

And if you don't make your own curry paste, make sure to buy something of good quality, it is worth it to pay two or three Euro more in this case, I think, it really makes a difference.

If you use pre-made curry paste as I did, the most time - consuming aspect of this dish is chopping up the vegetables.

I have green curry paste and curry powder, will any of those do?

She has a very low spice tolerance however so I had to add peanut butter and coco milk to her sauce — next time I would do a batch with less ginger / curry paste.

you can also buy curry paste with the ginger, shallots, garlic and lemongrass already blended in to save time on prep, just cut your veggies / meat and start cookin this is the first negative review i've ever left on this site so if this your first try don't be discouraged, lots of good stuff!

But considering I'm no great talent in the kitchen and this still came out better - than - okay, here's what I did: Started with onions, added garlic, mild curry paste (instead of powder), and some chopped ginger.

Modifications (because store didn't have everything) included shrimp in place of chicken, green curry paste instead of yellow and butternut squash (bc it was precut and ready to go) in place of sweet potato.

I did add some ginger, curry powder and tomatoe paste to the chickpea mixture and substatuted Tahini for the final oil.

Curried Chickpea Filling I halved this recipe, but otherwise followed it pretty exactly (though I didn't have tomato paste and instead added in some tomato chutney I recently made).

Also I used some curry paste instead of the powder and it didn't taste very good lol, so make sure to use quality dry spices when making your curry.

When buying red curry paste, check the ingredients list to make sure the brand you choose does not contain fish sauce.

4 eggs 2/3 cup spinach (I used one handful frozen spinach and did not thaw it first, just tossed in the frozen flakes) 1/4 cup red pepper, finely diced salt and pepper, to taste 2 tablespoons hot pepper jelly (or try tamarind paste, tahini, sweet and sour sauce, curry paste), optional and to taste pinch chili powder, cayenne pepper, garlic, onion powder, optional and to taste 1/4 cup carrots, green peppers, mushrooms, asparagus, green beans, onions, corn, (or any vegetable that needs to be used or your have on hand), optional 1/4 cup shredded cheese, optional

I didn't have yellow curry paste so I used red.

I added extra paste as it didn't have enough flavour, and even then it needed more so I added a tsp or so of yellow curry powder.

I didn't get enough flavor from the curry paste alone, so I added some extra of the ingredients it contains — ginger, garlic, lime, soy sauce.

I didn't use noodles and added zucchini and 1tbsp of Thai True red curry paste.

The fruit doesn't yield much juice, but the essential oils in the peel provide great aromatics for curries and curry pastes.

I was wondering which brand did you use for the red curry paste?

I did not have the paprika so I used turmeric and red curry paste and loved it.

I substituted red curry paste for srirachi because I did nt have any on hand, so I'm looking forward to trying the recipe as is written above.

I did make a few minor modifications though (Thai curry paste instead of Indian and addition of kale).

I have that red curry paste at home unopened because I wasn't sure what to do with it.

I made this tonight and really liked it, although I changed the curry paste to madras as I don't like rogan josh, I also put in double the amount of tomatos and onions.

I do that with my BBQ sauce and Thai curry paste.

If you don't have curry paste, curry powder works well here.

Instead of throwing in chunks of pumpkin or butternut squash, like most Thai pumpkin curries do, I decided to use pumpkin puree to add a silky thickness to the usual base of coconut milk, red curry paste, and ginger.

Sweet potatoes, beans, sesame seeds, coconut milk, black olives, fresh mint, chili, lime, green curry paste, and smoked paprika are mashed and shaped into patties, doesn't it all sound just heavenly?!

Green curry paste is usually quite spicy, and I bought the one listed, but overall this dish did not have the spiciness I had hoped for.

Note: when purchasing red curry paste, be sure to look for a brand that does not contain added sugar.

Don't be intimidated by red curry paste; it's a subtly spicy blend of fresh ginger, lemongrass, garlic, and chiles.

(By the way, all the Thai restaurants I know use the same ready - to - cook commercial curry pastes we all can buy and I suppose it's the same in most Western countries, so you shouldn't feel you do anything «non-authentic».)