Not exact matches
I know those little jars of
curry paste are convenient and they definitely have their place (we use them for quick meals), but it's so easy to make your own
paste, so why not
give it a try!
Once the mixture is processed into a nice smooth (ish)
paste,
give it a taste, and adjust the salt,
curry powder, or lime to your liking.
Aromatic Thai
curry paste mixed into the meat
gives these turkey burgers a flavorful kick; look for it in the Asian section of most supermarkets.
I buy the Thai Kitchen brand of red
curry paste and fish sauce (available is most supermarkets) which
give pretty athentic flavors.
I take whatever veggies happen to be in season and in my fridge, throw in some
curry paste or
curry powder, something to
give the dish some body like chickpeas or beans or sometimes potatoes / sweet potatoes or tofu.
The addition of Thai red
curry paste and coconut milk
give this one - pot wonder a unique sweet and spicy profile with a luxurious, silky texture.
The Fisher Nuts Slivered Almonds
give the chicken a nice nutty texture, while the spice from the
curry paste and the sweetness of the mangoes balance out the rest of the flavors nicely.
The standard
paste, which she kept in the fridge, was made of blended onion, chile, ginger, and garlic — it is this
paste, as well as liberal use of oil and long cooking times, that
gives Indian
curries their creamy consistency.
The small amount of green
curry paste used in the dish
gives it a subtle Thai accent without making the dish overly spicy, as the traditional dish tends to be.
Alternatively you can combine time at the farm with a cooking lesson
given by a hotel's head chef creating clay - pot soup,
curry paste and sticky rice steamed in a huat kao basket.