thai food

Okay so now my general technique is:

Fry 2T red curry paste in some oil for a few min
Add 1 can coconut milk, mix together
Add 1 lb protein (I've only done chicken and beef), cook for a bit
Add veggies, cook until tender
Balance flavors w/ fish sauce, palm sugar, etc (usu 1T of each)

Tonight I'm going to make a red fish curry w/ broc, bell pep, shallot, mushroom. I am thinking of a) frying some kaffir lime leaves w/ the curry paste/simmering them in the coconut milk b) maybe frying the shallot w the paste too c) adding the veggies with or even before the fish time bcz the fish only takes a few minutes to cook.

Is this OK enough re: my proportions, technique, order of stuff? How can I improve my thai curry game?

I'm no Thai expert, just an amateur cook, but it sounds pretty good to me. I agree with shallot in the oil first, and def. the veggies before the fish. Depending on what the veggies are, you may even what to steam/blanche them a bit before adding them to the coconut milk.

Also jarred curry paste is usually not spicy enough for my taste, so I'd also chop up a few chili peppers and fry them with the oil & shallots, but that's just me.

I usually saute the protein and veg in the curry paste before adding the milk, so that they get some more of the flavor. But I've never really explored proper technique so I am probably breaking several curry laws lol

Probably would work fine with most proteins, but I think fish prob. too delicate for that.

mackerel

I got tilapia

I have never bought fresh fish before! Goodness gracious, that shit's expensive!

saute the fish in the curry paste but remove it when done. add it back in when everything else is done.

Btw, here's a recipe that's basically what you're proposing, except without the broccoli (which to include I'd blanche a bit before adding to the coconut milk between steps 2 and 3):

http://www.atasteofthai.com/index.php?page=recipe&id=328

Oh! also! how small do I cut the fish?

I don't think you need to cut it up for this recipe. In the picture it looks like whole fillets.

Well that recipe yeah but I was planning on doing a more traditional soupy curry w/ bite size pieces type jawn

I guess you could cut to any size you like.

an inch or so is good, as a general rule

living in sydney now and i'm eating so much REAL THAI FOOD. it is the best. quality of life improvement = 100%

thai spicy

REAL Thai food

cf thread of pictures of real chinese food

rticles are tl;dr but the worst thing is American hipsters who say "That's not real _________"

― liars - wkiw (Whiney G. Weingarten), Thursday, June 7, 2012 7:09 AM (2 years ago) Bookmark Flag Post Permalink

i'm just being stupid, forget it