steveconst Posted April 26, 2008 Share Posted April 26, 2008 (edited) Hello, I'm trying to experiment with curries to get them right to my liking. Unfortunately, I'm struggling to do so. I can make a pretty decent curry, but nothing spectacular... and I want to make it spectacular! I love full-on flavour when it comes to curry. A spicy red curry would be my favourite. But I just can't get that full flavour. It always seems to be missing something. Anyhow, as it is the base for the curry, I figure my problem is with the curry paste. Ie. today I made a paste and a dinner of green curry, but it was missing something. Here is the recipe I used: 10 birdseye green chilies 2 stalks lemongrass 4 small shallots 4 cloves garlic around 4cm of galangal 5 coriander roots 1 teapoon of coriander seeds 1 teapoon of cumin seeds (both of these roasted and ground) 1 teaspoon shrimp paste zest of one lime a small portion of coriander leaves for colour... that's the paste. ground it up, processed it, nice and pasty. the method: fried a fair bit of the paste in a little oil and coconut milk, then added more milk and some meat and veg. i usually throw in about 4 kaffir lime leaves for 400ml of coconut milk. add some fish sauce. let it cook for a few mins... done. but when i was eating it, it was obvious that i'm missing something! it just doesn't taste that full-on like i'd like it to. last time i was in thailand (not 4 weeks ago), i brought back some paste from a bkk market, and that was just out of this world... exactly how i like it. now if only i could make it like that...! does anyone have any tips/suggestions? i'm getting desperate as i like to eat curry every day and may ploy (uk bought pastes), for example, just doesn't cut it in my opinion. thanks in advance if anyone can provide some assistance... cheers, stephen (an australian living in london) Edited April 26, 2008 by steveconst Link to comment Share on other sites More sharing options...
zaphodbeeblebrox Posted April 27, 2008 Share Posted April 27, 2008 There could be a couple of things missing: * 1/2 tsp. nutmeg, preferably ground from whole nutmeg * 1/2 tsp. cinnamon * 1/4 tsp. ground cloves * 1 tsp. ground cardamon Link to comment Share on other sites More sharing options...
Niloc Posted April 27, 2008 Share Posted April 27, 2008 I had a similar problem with Indian curries, try a small spoonful of sugar, it might be all you need.... Colin Link to comment Share on other sites More sharing options...
suegha Posted April 27, 2008 Share Posted April 27, 2008 Try the fish sauce at the very end and squeeze in some lime juice. Again at the very end. Having said this, making your own pastes is a thing I don't do as there are so many really good quality pastes available at really cheap prices. Link to comment Share on other sites More sharing options...
uptou Posted April 30, 2008 Share Posted April 30, 2008 I see you are in london sir.Are the ingredients definitely fresh.I here this can be a problem when making your own outside of thailand. Link to comment Share on other sites More sharing options...
Goinghomesoon Posted May 2, 2008 Share Posted May 2, 2008 Definately that slug of fish sauce added just before you sit down to eat makes all the difference. I also find if you don't use those little pea eggplants in the green curry it doesn't taste quite right... Link to comment Share on other sites More sharing options...
Beachbunny Posted May 2, 2008 Share Posted May 2, 2008 In the 30 years I've been cooking thai food I have never seen anyone use lime juice in curry paste. substituting regular lime zest for the zest of the magrood fruit may work, but in my opinion if you can't get it your better off finding a good pre-made paste that you like. There is a famous curry past shop in BKK if you are in Thailand, that makes very good curry pastes. Another thing that you don't normally get when you go out to eat and order curry is the preserved garlic, very good to each with curry. My husband would certainly make a big fuss if I were to put cinnamon, cloves, or nutmeg in his curry. That sounds more like some kind of Indian curry. Cardamom, cloves and cinnamon are used in Khao mok gai. Steveconst...your basic recipe looks pretty good. try reducing your coriander roots to 3 and adding to long large green chilis and don't forget the fish sauce and a smidge of sugar...preferably palm sugar. I'd hold off adding the rest of your coconut milk until your meat and veg is almost cooked.....also if you are using oil to brown your curry paste add your meat and cook a bit before adding a little coconut milk, otherwise the real thai method is to cook fresh coconut cream until the oils start to separate and then put in your curry paste "brown" before adding your meat (chicken) and continue. Beachbunny Link to comment Share on other sites More sharing options...
suegha Posted May 4, 2008 Share Posted May 4, 2008 Don't use the lime juice in the paste. Add it just after the fish sause and just before serving. ie in the last min of cooking. Link to comment Share on other sites More sharing options...
Beachbunny Posted May 8, 2008 Share Posted May 8, 2008 Don't use the lime juice in the paste. Add it just after the fish sause and just before serving. ie in the last min of cooking. don't use it at all! Link to comment Share on other sites More sharing options...
suegha Posted May 10, 2008 Share Posted May 10, 2008 Don't use the lime juice in the paste. Add it just after the fish sause and just before serving. ie in the last min of cooking. don't use it at all! Well I like it. Added right at the end just after adding the fish sauce just before serving. Yummy! Link to comment Share on other sites More sharing options...
aussman Posted May 10, 2008 Share Posted May 10, 2008 Palm sugar seems to be essential. You need to experiment with quantity. This sweetness from the sugar and the saltiness from the fish sauce seem to bring out and intensify the flavors in the curry. Link to comment Share on other sites More sharing options...
WujouMao Posted May 12, 2008 Share Posted May 12, 2008 buy the Mae Ploy curry pastes. they are done by thai experts. i myself gave up trying to do the yellow curry one for my fish and mango curry till i bought one of the above. And the red curry, mmm, spicy!!! Link to comment Share on other sites More sharing options...
suegha Posted May 12, 2008 Share Posted May 12, 2008 buy the Mae Ploy curry pastes. they are done by thai experts. i myself gave up trying to do the yellow curry one for my fish and mango curry till i bought one of the above. And the red curry, mmm, spicy!!! Agreed, Mae Ploy is the business! You can get it here in the UK and it's just perfect! Green, Red, Yellow, Massamum (sp) and of course Penang. Link to comment Share on other sites More sharing options...
siamesekitty Posted May 18, 2008 Share Posted May 18, 2008 Tip: The paste has more aroma if you pound it using a mortar and pestle rather than throwing everything into a blender. Though I understand you might have a problem with the neighbors in Farangland if you're living in an apartment. Link to comment Share on other sites More sharing options...
wmchen Posted May 19, 2008 Share Posted May 19, 2008 Tip: The paste has more aroma if you pound it using a mortar and pestle rather than throwing everything into a blender. Though I understand you might have a problem with the neighbors in Farangland if you're living in an apartment. Link to comment Share on other sites More sharing options...
wmchen Posted May 19, 2008 Share Posted May 19, 2008 Tip: The paste has more aroma if you pound it using a mortar and pestle rather than throwing everything into a blender. Though I understand you might have a problem with the neighbors in Farangland if you're living in an apartment. ops, forget hpw to reply. hope l got it right. i stay in an apartment and used to pound under the door where it is thickier there, with many layers of old megazines to absorb the seismic shock. try using pillow if megazines are not available. Link to comment Share on other sites More sharing options...
wmchen Posted May 19, 2008 Share Posted May 19, 2008 ops, forget hpw to reply. hope l got it right. i stay in an apartment and used to pound under the door where it is thickier there, with many layers of old megazines to absorb the seismic shock. try using pillow if megazines are not available. Link to comment Share on other sites More sharing options...
phetchal Posted June 16, 2008 Share Posted June 16, 2008 you can try this 10 birdseye green chilies ================= 20 --30 birdseye green chilies 2 stalks lemongrass ================= 4 tablespoon 4 small shallots ================= 5 small shallots 4 cloves garlic ================= 10 cloves garlic around 4cm of galangal ================= 2 teaspoon 5 coriander roots ================= just no need if you have coriander seeds 1 teapoon of coriander seeds =============== 2 teaspoon 1 teapoon of cumin seeds (both of these roasted and ground) 1 teaspoon 1 teaspoon shrimp paste 1 teaspoon zest of one lime===============slideckaffir lime peel 1 teaspoon a small portion of coriander leaves for colour... for colour = chillies leaves or basil leaves Link to comment Share on other sites More sharing options...
aircut Posted July 26, 2008 Share Posted July 26, 2008 to make a good curry one must puree the ingredient as finely as possible. releasing all flavor and eliminating the original texture of the ingredients. start pureeing from the harder/dryer ingredient to the softer/wet. the finished paste must have a complete rounded smell, you should NOT be able to identify the smell of the original ingredients. check my green Thai curry video presentation on youtube for more tips: hth thaifoodmaster Link to comment Share on other sites More sharing options...
sunisa Posted August 7, 2008 Share Posted August 7, 2008 i usually throw in about 4 kaffir lime leaves for 400ml of coconut milk. Just try to add coconut milk 250ml or add more curry past PS. do not add sugar in green curry Link to comment Share on other sites More sharing options...
sunisa Posted August 7, 2008 Share Posted August 7, 2008 i usually throw in about 4 kaffir lime leaves for 400ml of coconut milk. try to add coconut milk just about 250ml or add more curry paste PS. do not add sugar in green curry Link to comment Share on other sites More sharing options...
johnson36 Posted September 2, 2008 Share Posted September 2, 2008 Hello,I'm trying to experiment with curries to get them right to my liking. Unfortunately, I'm struggling to do so. I can make a pretty decent curry, but nothing spectacular... and I want to make it spectacular! I love full-on flavour when it comes to curry. A spicy red curry would be my favourite. But I just can't get that full flavour. It always seems to be missing something. Anyhow, as it is the base for the curry, I figure my problem is with the curry paste. Ie. today I made a paste and a dinner of green curry, but it was missing something. Here is the recipe I used: 10 birdseye green chilies 2 stalks lemongrass 4 small shallots 4 cloves garlic around 4cm of galangal 5 coriander roots 1 teapoon of coriander seeds 1 teapoon of cumin seeds (both of these roasted and ground) 1 teaspoon shrimp paste zest of one lime a small portion of coriander leaves for colour... that's the paste. ground it up, processed it, nice and pasty. the method: fried a fair bit of the paste in a little oil and coconut milk, then added more milk and some meat and veg. i usually throw in about 4 kaffir lime leaves for 400ml of coconut milk. add some fish sauce. let it cook for a few mins... done. but when i was eating it, it was obvious that i'm missing something! it just doesn't taste that full-on like i'd like it to. last time i was in thailand (not 4 weeks ago), i brought back some paste from a bkk market, and that was just out of this world... exactly how i like it. now if only i could make it like that...! does anyone have any tips/suggestions? i'm getting desperate as i like to eat curry every day and may ploy (uk bought pastes), for example, just doesn't cut it in my opinion. thanks in advance if anyone can provide some assistance... cheers, stephen (an australian living in london) You have forgot the Thai Sweet Basil leaves ( the aniseedy flavour ones ) I use a lot of these Link to comment Share on other sites More sharing options...
johnson36 Posted September 2, 2008 Share Posted September 2, 2008 (edited) The Moy Ploy red curry paste is excellent if used correctley, You need plenty of Thai sweet basil and Kaffir lime leaves. I use it like this: 50g of red curry paste for each can of coconut milk (400ml) use a good brand such as Chaokoh, ive tried some cheaper ones that have been no good. 1 table spoon of sugar for each can of coconut milk 1 table spoon of fish sauce for each can of coconut milk About 5 kaffir lime leaves shredded for each can of coconut milk ½ cup of thai sweet basil leaves for each can of coconut milk 125ml of chicken stock for each can of coconut milk, half a Knorr chicken cube per 125ml is ok. I make a batch of the curry sauce up every 3 or 4 weeks and freeze it in small plastic boxes ready for use, 8 cans of coconut milk + 400 grams curry paste + 8 table spoons of sugar + 8 table spoons fish sauce + about 40 Kaffir lime leaves + 1 litre of chicken stock (4 Knorr cubes) + lots of Thai sweet basil. After cooking the sauce I let it cool down and then fill about 12 small plastic boxes and freeze it. When I fancy a curry a defrost one of the boxes and simmer it in a pan, then just add any pre cooked meat, I prefer roast duck. If you have some proper chicken or duck stock from roasting one then use that instead of the knorr cubes or as well as if you dont have enough, you need 1 litre of stock for 8 cans of coconut milk. The sauce somehow improves with been frozen and recooked. Edited September 2, 2008 by johnson36 Link to comment Share on other sites More sharing options...
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