Curry paste question--mission impossible
Posted by yabbitgirl on May 11, 2009 · Member since Apr 2006 · 14266 posts
So far I've only ever bought red and green Thai curry pastes. Today I went to buy some green, and picked up two new ones: Panang and Matsaman.
OK here comes the impossible part. Can anyone tell me what they taste like? I know the red curry is more chili-flavour, while the green is more aromatic.
So how would you describe these two new ones? Anyone?
I don't think I've ever personally had them, but the menu from my favorite Thai restaurant describes Panang as mild and rich, and Mussaman (not sure what's up with the spelling differences) as sweet and mild. Hope that helped a little.
I find panaeng to be more like red curry, but is usually served richer (more coconut milk/coconut cream). I guess it's kind of a blend of red and yellow in a way.
Massaman/massamun/matsaman/however the hell you spell it is, I think, the mildest. It's often served with peanuts in it, and apparently the spices originate from Muslim cuisine or something. Anyway, I find it even milder than yellow. Pretty safe curry.
Thanks, guys, that's what I needed to know. DH will like them then. I do find the Thai Kitchen red curry to be well, a red chilli fest, while the green is more aromatic. I made green for lunch today (waaay before lunch, like 8 AM) but now I know he will like the new ones. I may have to add some sriracha to my part, or something... ;D But I shall condemn not, untasted.
I have the Thai Kitchen Red Curry Paste but when I add it to stuff it doesn't make it spicy. Can any tell me really spicy curries or other spices that I can find at a local grocery store (no ethnic stores around)?
Also I just noticed that the curry paste says refridgerate after opening :-[ and I've had mine in the cupboard for... probably a few months should I just go ahead and throw that away or try to use the rest and hope it doesn't kill me?
Huh... I'm not sure how it will be outside the fridge. Maybe that's why it's not very spicy to you anymore (I find red chili gets old unrefrigerated long enough). As far as other spicy curry pastes, sometimes green curry paste is REALLY hot. It all depends how much you use too.
It's not that its not spicy anymore it was never spicy to me... but I'll try picking up some green next time I'm at the store. Thanks!
It's not that its not spicy anymore it was never spicy to me... but I'll try picking up some green next time I'm at the store. Thanks!
Yup, any spicy it had went away when you didn't fridgerate. But I'm withyou, the red isn't wonderful IMHO. Try the green, and try a different brand, too. Real Thai cuisine, according to my friend-we-call Ank (not his name but as close as I can get to it) is so spicy "It smokes your hair one time." ;D He says Thai Kitchen is curry-paste-for-outsiders. I asked him, "So which brand do you buy?" (Patient look): "Anna, I make my own...." Which explains the massive bags of dried chillis in his kitchen...
You can't go wrong with panang :)