Just followed this recipe and made a sensational curry so thought I would share. Really excellent recipe:

 

 

I also subscribe to Latifs some great menus on there, funnily enough i just watched this prior to reading TV

 

I have had it in UK but i will try to replicate here his coming week

 

If its a disaster i am in UK in April CURRY time!

Thanks Steve. Will try it out.

One ingredient he uses is the pickled chilli paste in this one. Seems impossible to get here - I used a mix of a few different types of chillis blended up with a few tablespoons of white vinegar, came out pretty good.

47 minutes ago, poohy said:

If its a disaster i am in UK in April CURRY time!

Any chance you could pick up a few things whilst there, then post them when you get back to Thailand? Would cover your costs plus the price of a few beers?

 

 

 

 

1 minute ago, SteveK said:

Any chance you could pick up a few things whilst there, then post them when you get back to Thailand? Would cover your costs plus the price of a few beers?

PM me

 

19 minutes ago, SteveK said:

Any chance you could pick up a few things whilst there, then post them when you get back to Thailand? Would cover your costs plus the price of a few beers?

 

 

 

 

 

Scotch Bonnet?

 

If it's a Naga curry, it should have Naga chilli peppers.

 

http://www.brightonchillishop.co.uk/blog/tag/what+is+hotter+naga+or+scotch+bonnet%3F

 

Scotch bonnet only if Naga not available. Sometimes can be found in ASDA.

 

I put them into my wet herb/spice mixes.

Coriander, garlic cloves, Naga pepper. Finely chopped. Stored in extra virgin olive oil and sea salt.

Basil used in an alternative mix.

 

Those two are always on standby.

 

A couple of my efforts, after trying the relatively poor examples in Pattaya.

 

 

Beef Goa style if I remember correctly. Brought the lime pickle(seen on the left) with me. From Sainsburys.

 

Rice is possibly Brown Basmati bought locally, together with Indian spices bought locally.

Punjabi style tomato curry.

 

 

I prep mine on the hob, but finish in the oven for at least a couple of hours, to create a reduction and intensify the flavours.

I just had my second helping of my Isaan-cooked Naga curry, stupidly chucked in a few chilies from the garden whilst warming it up on the hob. I suspect it might wake me up in the middle of the night, thank goodness I have an en-suite bathroom. Taste sensation, though. 

4 hours ago, SteveK said:

I just had my second helping of my Isaan-cooked Naga curry, stupidly chucked in a few chilies from the garden whilst warming it up on the hob. I suspect it might wake me up in the middle of the night, thank goodness I have an en-suite bathroom. Taste sensation, though. 

 

 

Does the wife appreciate the alternative to the local food? Assuming that you have a wife. ????

4 hours ago, SteveK said:

I just had my second helping of my Isaan-cooked Naga curry, stupidly chucked in a few chilies from the garden whilst warming it up on the hob. I suspect it might wake me up in the middle of the night, thank goodness I have an en-suite bathroom. Taste sensation, though. 

Asian Afterburner?

 

I grew Habanero peppers one year - didn't care for the taste.  They had a sort of evil Nightshade flavor. I haven't tried other similar ones.  I like the small Thai peppers just fine, and some of the hotter Mexican/South American ones or some of the dried ones from India.  Resham Pati chili powder is tasty without being overbearing.