Curry Poll
Posted by yabbitgirl on Apr 13, 2009 · Member since Apr 2006 · 14266 posts
I decided to make a Thai curry today and realised I only have the red. I actually prefer the green, tho red is fine too.
Which curry do you prefer, if you do? And what do you put in it?
green curry paste is green cuz of the chilis (green bird's eye, aka green Thai chili), though some, er, versions of it will be green with cilantro/basil as a substitute (I guess for milder flavor).
Apparently the "hating cilantro" thing (where it tastes like soap) is a genetic thing. To me it's like parsley/basil/mint/hard to describe... I would be sad if it tasted like soap :(
I'm slowly learning to like certain herbs in certain dishes where they're paired with flavours which suit them. It's funny; a few weeks ago I made Louisiana-style red beans and rice, and I stirred some parsley into my rice. I have almost-hardly-never eaten parsley before... I thought for a long time that I didn't like it at all, because it's so damn strong!! But a while after I ate that (mebbe a fortnight), I had a random craving for parsley! I love herbs, and I mustn't underestimate their value. I bet they contain all kinds of trace minerals as well as their particular flavours. Sage is another example of a strong!!-handle-with-caution herb for me. But I have learned to love it in butternut pasta sauce.
Which leaves me at a loss to explain why coriander/cilantro is such a yes-or-no thing for people. If you hate it, you will always hate it, it seems. Ditto for love. ???
I would agree, sage is not for every dish. Now, there are dishes where it is irreplaceable, but go easy! Enough is as good as a feast. But I never thought of parsley as being "strong" in flavour. Maybe if you're not used to it, I suppose. But it was fashionable when I was in highschool to eat plain fresh parsley (Thank you, Henry Winkler, aka The Fonz) for the iron. It also freshens your breath. I love herbs and used to grow them before I became an apartment dweller...in a north facing apt with no light because of the building right smack in front of my windows... :(
Since I discovered Thai and Indonesian food, I find I need strong flavours. I don't know if I'm destroying my tastebuds, or just getting older. My mother lost her sense of smell when she was about 70, I Hope that doesn't happen to me!
Because of this threadd, I made thai green curry for the first time ever. It wass GOOD!!
Now the problem I have is......N is out with a friend tonight and I made a portion for him to heat up when he gets home / lunch tomorrow and I really really want to eat it. Must.....resist.....temptation.
Because of this threadd, I made thai green curry for the first time ever. It wass GOOD!!
Now the problem I have is......N is out with a friend tonight and I made a portion for him to heat up when he gets home / lunch tomorrow and I really really want to eat it. Must.....resist.....temptation.
"Oh! Darling! The worst thing happened! I was carrying your bowl of curry to the fridge and I tripped and fell and it went right in my mouth! What a shame..."
that made me laugh so much!
I despise cilantro and coriander, so I bet I shouldn't even try the green curry paste.....right?
I almost bought some yesterday at Super-Target.
See, that's the wierd thing...I hate cilantro and absolutely adore green curry paste!! ???
Cilantro is a wonderful spice..Have you ever tried to use cilantro with same amount of Mint green and little garlic?
A dash of cinnamon would give you heavenly smelling mix for rice.
Try it out.
Hmmm...minty cat pee? :-D
mmm curry, so shouldn't be thinking about curry this early in the morning or I'll just get hungry...
I make a mean dhal, and a pretty handy chana masala. Love shopping at the local indian spice shop, that place smells criminally good. And the staff are super friendly/helpful .
There is nothing quite like cooking up a curry storm on a Sunday afternoon... right, that's my weekend planned :)
mmm curry, so shouldn't be thinking about curry this early in the morning or I'll just get hungry...
I make a mean dhal, and a pretty handy chana masala. Love shopping at the local indian spice shop, that place smells criminally good. And the staff are super friendly/helpful .
There is nothing quite like cooking up a curry storm on a Sunday afternoon... right, that's my weekend planned :)
I , wholeheartedly, agree with you that when you cook Indian curry, you cook up a storm.
NJA
NJA, what opinion if any do you have of Thai curries? I just picked up 2 new ones, Matsaman and Panang. Any feedback? (I do consider you a world authority on curry, you see.)
NJA, what opinion if any do you have of Thai curries? I just picked up 2 new ones, Matsaman and Panang. Any feedback? (I do consider you a world authority on curry, you see.)
yabbitgirl,
Matsaman is basic veg curry paste with Onion, Garlic and Red chilli peppers as main ingredients.
IMHO, For veggy dishes, they Matsaman would make a great curry if you make a gravy of cashew paste. Use bulky semi cooked veggies like cauliflower florets and potato chuncks and let them get cooked in gravy.
You would get a dish tpo remember.
Please read very carefully if Panang curry paste has shrimp as one of the ingredients.
If not, then it is a very aromatic curry paste and you may love it in dry curries.
I have cooked Thai curry very rarely about six or seven years back.
NJA
i actually dont like any asian curry - i dont particularly enjoy coconut milk and considering it's a pretty big factor in thai curries, they are not for me :P i have a hard time trying to find a satay sauce that isnt too coconutty for me :-[
I prefer indian style curries - the ones without coconut milk also ;) I guess i just prefer the tomato base some indian curries have.
This may well be an inappropriate bumping of this thread, but I have a curry-related question hopefully someone can help with.
I am trying to make parathas, and have been unable to find durum atta, but my local bulk bin place has 'chappati flour' - is this the same thing/close enough to try and pull it off? Anyone?
curry is happiness with a spoon!
heck, i don't even need a spoon. i'll beer bong it!
Matsaman is basic veg curry paste with Onion, Garlic and Red chilli peppers as main ingredients.
IMHO, For veggy dishes, they Matsaman would make a great curry if you make a gravy of cashew paste. Use bulky semi cooked veggies like cauliflower florets and potato chuncks and let them get cooked in gravy.
Please read very carefully if Panang curry paste has shrimp as one of the ingredients.
If not, then it is a very aromatic curry paste and you may love it in dry curries.
NJA
i've had both of these at thai restaurants and they both usually have potatoes, carrots, and peas and are soupy in a coconut milk base. man, i love curry.
This may well be an inappropriate bumping of this thread, but I have a curry-related question hopefully someone can help with.
I am trying to make parathas, and have been unable to find durum atta, but my local bulk bin place has 'chappati flour' - is this the same thing/close enough to try and pull it off? Anyone?
Mmm, parathas. Fortunately I have a great Indian supermarket in town which has atta flour and other varieties for different flatbreads. Buuut, I haven't tried them yet... I keep meaning to! Anyway, maybe it was beginner's luck, but I made aloo parathas using plain ol' white standard-grade flour, and they were just fine. Awesome, in fact. ;)b (See?)
Never apologise for bumping this thread (or any thread you're interested in.) If someone gets upset, they'll get over it I'm sure! ;D
I can't decide whether to start a new thread about Indian pickles and chutneys, or just to hope people will read this one. I loooove lime pickle but it makes me have "asparagus pee." I wonder if anyone else has the same problem?
And I was able to get Brinjal (eggplant) pickle again for the first time in a long time...I love that stuff. Sweet and spicy.
Anyway, maybe it was beginner's luck, but I made aloo parathas using plain ol' white standard-grade flour, and they were just fine. Awesome, in fact. ;)b (See?)
Um.....nom nom nom nom nom nom nom, please? I want.
Mmm, parathas. Fortunately I have a great Indian supermarket in town which has atta flour and other varieties for different flatbreads. Buuut, I haven't tried them yet... I keep meaning to! Anyway, maybe it was beginner's luck, but I made aloo parathas using plain ol' white standard-grade flour, and they were just fine.
Hmmm yeah, I do have a great indian spice shop, and I haven't actually looked there yet, I probably should. BUT, if they worked well with normal flour, then if I get the chappati flour I should be set! Excited. Mmmm curry and delicious fresh homemade flatbread... damnit, it's not even 9am, and I've set myself up to be hungry at work all day AGAIN.
I loooove lime pickle but it makes me have "asparagus pee." I wonder if anyone else has the same problem?
And I was able to get Brinjal (eggplant) pickle again for the first time in a long time...I love that stuff. Sweet and spicy.
Not a massive fan of limes in general, so by association, haven't tried too many lime pickles , but eggplant on the other hand... :-D Yum! I have some homemade spicy eggplant chutney/pickle stuff picked up from a market a few weeks ago that I have just been reminded hasn't been opened yet. Now, it won't survive the weekend. Oh well :)
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