New to Thai cooking

[netsniper]

Hi I am new to Thai cooking and I'm enjoying a new learning curve. I have a question which I hope someone can help with? I recently tried a Thai curry and it had a very strong taste of what I can only describe as Lime? which I loved however when I try to reproduce this flavor it's nothing like what I had so can anyone help me by telling me what it is that gives this curry its flavor or even a whole recipe for this particular dish, I can only tell you it was labeled as Thai curry?

Thank you in advance and I look forward to learning more about the fine art of Thai cooking

[Pla shado]

^{Really not enough info to guess which curry you had. Was it thick or thin? Did have coconut milk? Was it red, green or yellow? There are so many variations. I suspect the strong "lime" flavor was from ใบมะกรูด (bai ma gruut) = kaffir lime leaf or perhaps the grated outer rind of the kaffir lime. The leaves are typically finely julienned before adding to the dish. Sometimes whole leaves or used. Good luck with your cooking.}

[netsniper]

^{Really not enough info to guess which curry you had. Was it thick or thin? Did have coconut milk? Was it red, green or yellow? There are so many variations. I suspect the strong "lime" flavor was from ใบมะกรูด (bai ma gruut) = kaffir lime leaf or perhaps the grated outer rind of the kaffir lime. The leaves are typically finely julienned before adding to the dish. Sometimes whole leaves or used. Good luck with your cooking.}

I can't remember much about the color but it wasn't green or yellow? It was quite thin. I tried kaffir leaf but it was the died stuff where can I get them fresh and also where can I get kaffir limes from ? perhaps I could try again with fresh ingredients which might help?

Thank you for your reply

[Pla shado]

I sounds like you may have had tom yum. In Thailand kaffir lime leaves and kaffir limes can be found at most any market. I've never tried the "dried stuff"

Here is a link to photos of tom yum.

https://www.google.co.th/search?q=tom+yum&rlz=1C2EODB_enTH584TH584&biw=1280&bih=639&source=lnms&tbm=isch&sa=X&sqi=2&ved=0ahUKEwjRrIzDss_MAhXYA44KHSubAXoQ_AUIBigB

[netsniper]

I sounds like you may have had tom yum. In Thailand kaffir lime leaves and kaffir limes can be found at most any market. I've never tried the "dried stuff"

Here is a link to photos of tom yum.

https://www.google.co.th/search?q=tom+yum&rlz=1C2EODB_enTH584TH584&biw=1280&bih=639&source=lnms&tbm=isch&sa=X&sqi=2&ved=0ahUKEwjRrIzDss_MAhXYA44KHSubAXoQ_AUIBigB

Thank you for your reply. Here in Shropshire I can't find any fresh leaves or the limes

Edited May 10, 2016 by netsniper

[Pla shado]

That doesn't sound very promising. Other than the "dried stuff" the only substitute I can think of is to use some zest from regular fresh limes. It won't be the same as kaffir lime but it should "brighten" up the curry. You might try to find some frozen kaffir lime leaves at an Asian market. Actually, if you can find an Asian market you might be able to find fresh kaffir limes and/or leaves. Good luck.

[netsniper]

That doesn't sound very promising. Other than the "dried stuff" the only substitute I can think of is to use some zest from regular fresh limes. It won't be the same as kaffir lime but it should "brighten" up the curry. You might try to find some frozen kaffir lime leaves at an Asian market. Actually, if you can find an Asian market you might be able to find fresh kaffir limes and/or leaves. Good luck.

Thanks for your reply. I have tried ordinary lime but it's nothing like it should be, I guess I will just have to keep looking.

[geramin]

Hi!

When you said "strong taste of lime" im thinking of either tom yum or tom kha gai. I might not be right but heres the pictures of tom kha gai

And tom yum as Pla shado as mentioned.

Good luck with the cooking [emoji2] [emoji2] [emoji106]

Sent from my SM-G925I

[netsniper]

Hi!

When you said "strong taste of lime" im thinking of either tom yum or tom kha gai. I might not be right but heres the pictures of tom kha gai

And tom yum as Pla shado as mentioned.

Good luck with the cooking [emoji2] [emoji2] [emoji106]

Sent from my SM-G925I

Thank you for your reply, I would say it was more of a Red/brown color.

[netsniper]

I just contacted the Restaurant but their English wasn't too good so I asked what the dish was called? they said it was Thai red curry and the flavor I mentioned comes from lemon grass? well I would have put my life on the fact that it was lime?

[Shot]

I just contacted the Restaurant but their English wasn't too good so I asked what the dish was called? they said it was Thai red curry and the flavor I mentioned comes from lemon grass? well I would have put my life on the fact that it was lime?

Many Thai red curry paste contain fresh lime. The lemon grass does not taste much like lemon, and you may very well have detected the lime IMHO.

[samuijimmy]

I am surprised can't find limes (Manao) I see in every Tesco Big C etc

This lists a number of ingredients that may help people find. or try to pronounce the Thai word ..

http://www.sea-ex.com/thailand/recipes/thai-food-ingredients-fruits.htm

[netsniper]

I can find ordinary Limes but not Kaffir Lime (Ma Kgroot)

[netsniper]

Finally cracked it almost What I was tasting was lemon grass but when I attempted to reproduce what I had tasted in a restaurant I didn't use enough lemon grass so this time I put 2 whole pieces in I got from Morrison's which almost gave me the taste I was looking for so I think a little more lemon grass and less coconut milk and I may have solved it?

By the way is it possible to freeze lemon grass? or puree/blend it?

[tutsiwarrior]

I like a Lobo masaman packet (available in shops everywhere) with tatties and pork loin...can't be beat...

a story...

once in Indonesia I requested that the housekeeper/cook produce a soto ayam from scratch...the preparation, I later found was complicated and ridiculous and that if you want to eat soto ayam best to go to a place that serves it...the only item on the menu...

one can spend one's life mixing thai curry pastes but I would prefer a beer and sumpin' tasty...

[tutsiwarrior]

later, a indo girlfrind literallly dragged me to a soto ayam restaurant...they specialised in a version with potatoes...

I said that I hadn't seen soto with potatoes before and she made it clear that there was not to be any sex until we both had our fill of the cuisine on offer...

she was a christian in a muslim country and very memorable in her persuasive accoutremonts...i.e., 'you eat that, Mr tutsi if not then we shall be fully clothed for any further activity...'

there was an identation on her right thigh that I wanted to ask her about...

Edited May 19, 2016 by tutsiwarrior

[tutsiwarrior]

the best thing that I have found is to incorporate the local cuisine into what you usually eat...presuming that you can cook and appreciate the potential of the ingredients that you have before you...

i.e., a big steak can be chopped up and stir fried with other ingredients, etc...local vegetables can have a purpose if one is 'creative'...but, alas, no big salads like we knew in the west or pot pies, kabobs, etc...

when in the provinces at the local market simply buy whatever looks good, it doesn't cost much...then at home lay them on the table in the kitchen and sigh: 'what next?...'

imaginations are there to run wild...just make sure that you have a good sharp knife ready for the necessary...meaning vegetables and meat and not the kierkegaardian innuendo...

the locally made tofu ain't half bad either...goes good with garlic and onions and anything else you got handy...

Edited May 20, 2016 by tutsiwarrior