I do like an Indian curry, but am too lazy to drive the 12km into Chiang Mai every time I want one.

Tried the packet mixes, but they're just nasty.

But the cook in sauces work well every time (dice and stir fry the chicken, add sauce and simmer/stir for 15 mins).They are all medium (no matter what it says on the jar), so if you like it hot you will need to add more red/cayenne pepper.

It's 100bht (ish) a jar for the sauces, and another 75bht for 750gm of chicken breast, takes around 20mins (mostly stirring).

I buy the sauces (Patak or Sharwood) from Food Variety on Lazada.

4-5 meals for 175bht so not too expensive.

 

Did Chicken Madras this morning,

 

Am I the only one using these sauces?

Edited September 7, 20233 yr by BritManToo

Over the years I've tried various bottle sauces (Thai, Korean, Indian, Japanese, etc,) IMO they are too bland for me,  Theses days, I watch some youtube videos, give them a try, take notes and adjust for the next time; better tasting, fresher ingredients,  less money.  For some of my meals, my Mrs says I cook like a Thai chef....555.

I also use these, but found it is better to get the paste as opposed to the sauce, so you're not paying for water. I use make my own from spices, toast them, grind them etc etc. Now.............................can't ben ar5ed, a word banned in Parliament and the UK media!.

Edited September 7, 20233 yr by KannikaP

I buy these, usually Madras or Jalfrezi, makes 4 then freeze. Nice, I'm near a 100 Indian restaurants but prefer these home made ones. Usually use chicken, tomatoes, onions, pepper, garlic, chillies 

Edited September 7, 20233 yr by scubascuba3

I just tried Patak's when I was back in the UK recently and was impressed. I bought some jars back with me but good to know you can get them here. Normally I never cook from a jar but will make an exception for this. I was told that many mid grade Indian restaurants in the UK also cook from Patak sauces or pastes.

 

But can I please make a request? Clean your cooker man - it's filthy!

Iam even lazier... I just buy pre made meals from Siamfoods !!

Love 'em but feel they do better with added sautéed ginger/garlic/black pepper/cardamon.

 

'Like to cook all the aromatics down to a goo, then add the jarred sauce, then cook it some more, than add broth to desired consistency. When I lived in rural America, I'd get 'em Amazon'd in.

 

But I eventually went purist, made my own ghee, and did my own spice mix. 'So easy to do and so much fun to see what goes with what and have less turmeric in the mix.

 

Indian spice is best stripped down a bit. Chicken with mustard seed, ginger and bay leaf in a bit of ghee is my fusion breakthrough.

 

Is a baltic curry available anywhere in Thailand.

54 minutes ago, BritManToo said:

 

Are you not in least concerend by the filth and hair on your cook top?

Edited September 7, 20233 yr by n00dle

15 minutes ago, josephbloggs said:

But can I please make a request? Clean your cooker man - it's filthy!

i believe the technical term is "vile"

20 minutes ago, josephbloggs said:

I just tried Patak's when I was back in the UK recently and was impressed. I bought some jars back with me but good to know you can get them here. Normally I never cook from a jar but will make an exception for this. I was told that many mid grade Indian restaurants in the UK also cook from Patak sauces or pastes.

 

But can I please make a request? Clean your cooker man - it's filthy!

And how do you think the cookers are in Indian restaurants?  5555

Not as necessary in Bangkok because there are loads of excellent Indian Restaurants which deliver. 

 

That said, I've made excellent Indian curries from scratch, the issue I find though is the tomatoes - I just can't find good enough tomatoes to make the sauce to the standards I want (when making food myself).

 

There's a good Indian supermarket on Sukhumvit-71 (NSK Indian Store) for raw materials (for those in Bangkok of course).

 

Other options are something like this https://www.spicebox.co.uk/

When back on UK visits (a couple of times per year) I pick up a handful of these 'curry mixes'.

 

 

I've also found the YouTube videos 'The Bombay Chef'  (by Varun Inamdar) to be extremely useful for Curry pre / recipes. 

 

 

 

 

 

learn to make your own and you can adjust to your own preferences
spices and red onions/shallots are not expensive

9 minutes ago, KannikaP said:

31 minutes ago, josephbloggs said:

But can I please make a request? Clean your cooker man - it's filthy!

And how do you think the cookers are in Indian restaurants?  5555

Significantly cleaner than that biohazard !!!!!! 

I use them either Sharwoods or Pataks madras i get 5 portions out of a jar and 2 chicken breasts i add a good portion of peas, only eat once or maybe twice a month. 

Where are all the usual suspects slagging of the 'Make your own' posters.

11 minutes ago, richard_smith237 said:

Not as necessary in Bangkok because there are loads of excellent Indian Restaurants which deliver. 

 

That said, I've made excellent Indian curries from scratch, the issue I find though is the tomatoes - I just can't find good enough tomatoes to make the sauce to the standards I want (when making food myself).

 

There's a good Indian supermarket on Sukhumvit-71 (NSK Indian Store) for raw materials (for those in Bangkok of course).

 

Other options are something like this https://www.spicebox.co.uk/

When back on UK visits (a couple of times per year) I pick up a handful of these 'curry mixes'.

 

 

I've also found the YouTube videos 'The Bombay Chef'  (by Varun Inamdar) to be extremely useful for Curry pre / recipes. 

 

 

 

 

 

Problem with getting from restaurants is they no doubt will be unhealthy, make you fat eventually, cook yourself you can control everything 

31 minutes ago, n00dle said:

Are you not in least concerend by the filth and hair on your cook top?

keeping authentic indian !

1 hour ago, BritManToo said:

simmer/stir for 15 mins).

I'm out... too much work

32 minutes ago, KannikaP said:

And how do you think the cookers are in Indian restaurants?  5555

New Years day both my niece and I got food poisoned from one of CM's famous Indian places - have not been able to go near the stuff since... 

1 hour ago, KannikaP said:

I also use these, but found it is better to get the paste as opposed to the sauce, so you're not paying for water. I use make my own from spices, toast them, grind them etc etc. Now.............................can't ben ar5ed, a word banned in Parliament and the UK media!.

Yes me also as far as using the pastes..even When I lived in europe

20 minutes ago, scubascuba3 said:

make you fat eventually,

And diabetes legs? what created such fear anger and bigotry in you? But you are not worried about blockheads w/low IQ? 

5 minutes ago, 1FinickyOne said:

And diabetes legs? what created such fear anger and bigotry in you? But you are not worried about blockheads w/low IQ? 

have you not seen diabetes legs? look in the mirror maybe

1 hour ago, n00dle said:

Are you not in least concerend by the filth and hair on your cook top?

I see no hair, anyway, it's his hair and he can eat it if he wants to.

Come on Noodle, a photo of YOUR cooker, whilst cooking, not after you've just finished and cleaned up.

Edited September 7, 20233 yr by KannikaP

1 hour ago, KannikaP said:

And how do you think the cookers are in Indian restaurants?  5555

As a supplier of fresh produce to Indian food establishments in the UK I can honestly tell you that the majority of kitchens are absolutely spotless. The chefs take as much pride in their kitchens as of the dishes they produce and are very finicky when it comes down to the quality of ingredients they procure.  

 

Now, Chinese restaurants ...........................................    

Edited September 7, 20233 yr by Madgee
spelling

1 minute ago, Madgee said:

As a supplier of fresh produce to Indian food establishments in the UK I can honestly tell you that the majority of kitchens are absolutely spotless. The chefs take as much pride of their kitchens as of the dishes they produce and are very finicky when it comes done to the quality of ingredients they procure.  

 

Now, Chinese restaurants ...........................................    

I believe you. 

Here with have ones with separate spices, chile, etc. 

 

Pataks used to make a Tandoori sauce that was better than any restaurant I've ever been in, but discontinued it several years ago. Sharwood's Tandoori just doesn't cut it...

But I do love to use the various other sauces from both brands when I'm in too much of a hurry to make my own.

More curried jelly, than curry sauce. 

 

Keep the spices at home and make your own. Simple.

7/11 actually did a fairly decent Indian fresh meal for 69b but they haven't stocked it for a while.

 

I'm also partial to Japanese curry and make my own using curry cubes. 60b for two meals and pumpkin from the garden + rice.

 

35 minutes ago, KannikaP said:

I see no hair, anyway, it's his hair and he can eat it if he wants to.

Come on Noodle, a photo of YOUR cooker, whilst cooking, not after you've just finished and cleaned up.

My plate was clean, as was the saucepan and utensils.

I don't eat off the cooker surface, so I don't care how my wife leaves it.