Rene G wrote:Maesri Green Curry Paste contains green chilies, garlic, wild ginger, shallots, lemon grass, salt, kaffir lime, sugar, galangal, and spices (coriander seeds, cumin, cardamom, and turmeric). Depending on what you have at hand, maybe also add pureed garlic and/or ginger or whatever seems to be lacking. When my Thai cooking needs some help (as is usually the case) I often find a little shrimp paste adds a lot. Same for fish sauce, but the two are significantly different.
The GP wrote:I'll have to seek out the Maesri.
ronnie_suburban wrote:Rene G wrote:... Also, not pictured here is some zucchini. A complete bastardization but I really wanted to incorporate more veg into the dinner.
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JoelF wrote:ronnie_suburban wrote:... Also, not pictured here is some zucchini. A complete bastardization but I really wanted to incorporate more veg into the dinner.
Zucchini sounds like a good choice especially if put in close to the end so it doesn't get too soft. Not as bitter as the Thai eggplant, not as horrifying as b*by c*rn.
at newyorker.com, Helen Rosner wrote:In theory, I love to cook. I’ve been reminding myself of this lately, repeating it almost like a mantra, humming the percussive, iambic rhythm of the phrase while I clatter around in the cabinets in search of whatever skillet is inevitably at the very bottom of a teetering stack of pans, or ram the blade of a knife through the stalks of yet another head of celery, or fling a handful of salt resentfully at a wholly blameless chicken. In theory, I love to cook.
To cook, as a home cook, isn’t just to cook—it’s to plan, to shop, to store, to prep, to combine, to heat, to serve. If I don’t love all those things, all the time, I can at least reliably expect a jolt of pleasure from one or two: the bland labor of chopping onion is paid for, more or less, by the rich smell of the stew as it simmers. But what I love most about cooking (in theory) is that it’s a puzzle to be solved. In its best form, cooking is a practice measured not in individual dishes but in days and even weeks—a strategic navigation of ingredients, expiration dates, uses and reuses, variety and sameness. I’m no good at chess, but in my mind the rush of realizing that the jumble of aging ingredients piled up in your fridge composes exactly what’s needed to make a beautiful dinner has to be, on some level, how Kasparov felt when he realized he was about to sock it to Topalov.
In March, when it began to seem likely that the coronavirus pandemic would lead to a serious bunker-style hiding out, I felt the expected fear and anger but also, I admit, a certain thrill at the idea of a major shift in the rules of the kitchen game. How do you make it work when you don’t know how often you’ll be able to grocery shop? In early February, I had spoken, for a story, to a couple in Shunde, China, who had somehow been composing culinary sestinas in the midst of a strict lockdown, with minimal access to fresh ingredients; following their lead, in the weeks before New York City issued its own social-distancing mandates, I started growing my own herbs, bought jars in which to put up pickles, scoured cookbooks for recipes that used nothing but pantry ingredients and yet wouldn’t feel like military rations. We would be eating paella, I informed my husband, and cassoulet, and miso soup with homemade tofu, and fresh pasta, and Niçoise salads without the lettuce. We might be prisoners in our apartment, but at least we’d eat like kings . . .
ronnie_suburban wrote:Rene G wrote:Maesri Green Curry Paste contains ...The GP wrote:I'll have to seek out the Maesri.
Yes, you definitely should. This is a great tip, Peter. Thank you. The Maesri green curry paste is, by far, the best store-bought version I've tried. The flavors really popped and the heat was there, too. It'll become a pantry staple around here, for sure.
seebee wrote:ronnie_suburban wrote:Rene G wrote:Maesri Green Curry Paste contains ...The GP wrote:I'll have to seek out the Maesri.
Yes, you definitely should. This is a great tip, Peter. Thank you. The Maesri green curry paste is, by far, the best store-bought version I've tried. The flavors really popped and the heat was there, too. It'll become a pantry staple around here, for sure.
I know the topic for this is "green" but if you've never tried Maesri's "red," please do.
seebee wrote:I usually just use it as a base paste for a red coconut milk curry.
1/2 can for 1 regular sized can of coconut milk + a little doctoring up with fresh chili pepper, lime leaf and such. The other half of the curry paste can goes into the freezer, and I scoop off little chunks for stir fries, fried rice, or incorporating into marinades for chicken.
I've settled on Maesri Red being my staple. I like it much more than their green.
G Wiv wrote:1 part Maesri, red or green. I typically use green. 2 parts yellow mustard. Use as wet rub for smoking. Grilling. Two stage hot smoke roast.
I usually go 1/1. But I like heat more than most.
seebee wrote:I usually just use it as a base paste for a red coconut milk curry.
1/2 can for 1 regular sized can of coconut milk + a little doctoring up with fresh chili pepper, lime leaf and such. The other half of the curry paste can goes into the freezer, and I scoop off little chunks for stir fries, fried rice, or incorporating into marinades for chicken.
I've settled on Maesri Red being my staple. I like it much more than their green.
Jefe wrote:seebee wrote:I usually just use it as a base paste for a red coconut milk curry.
1/2 can for 1 regular sized can of coconut milk + a little doctoring up with fresh chili pepper, lime leaf and such. The other half of the curry paste can goes into the freezer, and I scoop off little chunks for stir fries, fried rice, or incorporating into marinades for chicken.
I've settled on Maesri Red being my staple. I like it much more than their green.
Maesri red curry paste is a staple around here, for an easy lunch I basically follow your lead. I do use the "bhunno" technique, wonderfully detailed by sazerac here. I skim a tablespoon or two of the seperated coconut cream out of the can and fry the paste for 5 minutes or so, then I add small cubed chicken thigh, coat, then add the rest of the coconut milk and maybe a splash of stock.
The paste is fun to play with. I did a fridge-scrounge pad prik king type of dish with ground pork and green beans the other day, starting with frying the straight paste. Quite tasty. If I'm feeling ambitious I'll do a fried catfish pad prik king. I've been craving naem khao tod lately too and think I could tackle the red curry laced deep-fried rice if I could score some naem.
G Wiv wrote:I've gone quesadilla quazy.
ronnie_suburban wrote:seebee wrote:<seebee ramblings>...I've settled on Maesri Red being my staple. I like it much more than their green.
Thanks. Duly noted. Will give it a whirl. Is there a store-bought green that you prefer?
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ronnie_suburban wrote:Took another swing at Chicken Parmesan tonight
G Wiv wrote:Chicken Parmesan, count me a Fan!
ronnie_suburban wrote:A big "Yes!" and another thank you to everyone who posted about the Maesri red curry paste. It's a very nice product and was the foundation of a great dinner tonight, Thai-style red curry chicken . . .
This one's a real keeper. We just loved the intensity and depth of flavor.
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seebee wrote:ronnie_suburban wrote:A big "Yes!" and another thank you to everyone who posted about the Maesri red curry paste. It's a very nice product and was the foundation of a great dinner tonight, Thai-style red curry chicken . . .
This one's a real keeper. We just loved the intensity and depth of flavor.
Very impressive as always, Ron!
Here's this ol nugget from my kitchen, seems like not long ago, but..I am getting OLD!
Red Curry Seebee Style
ronnie_suburban wrote:Ham, Cheddar, Scallion and Shallot Omelet
G Wiv wrote:ronnie_suburban wrote:Ham, Cheddar, Scallion and Shallot Omelet
No pics for me, thought about taking one or seven but baked potato in a Chinese restaurant style bowl is not kitchen GQ. Though fugly appearance taste was tip-top.
Jefe wrote:I simmered some kale in the leftover sauce for lunch today and that was also delicious. I'm pretty much over kale these days, but it absorbed the curry wonderfully.