Here are some friends with simlar question as we.And I have this question for many days,anyone help us?
Kitty said: Yes.What is the trick to perfecting thai curry? i especially enjoy pangang curry..?-I try seach this on internet but no results found.Maybe this is a stupid question.
Mike said: oh,no,you are wrong.I have found as below for this question(What is the trick to perfecting thai curry? i especially enjoy pangang curry..?),it will help you,my kids.
Answer:
PANANG CURRY:
use authentic Thai ingredients: fresh coconut milk, galangal, kaffir lime, lemongrass, nam pla (fish sauce)
HOME MADE PANANG CURRY PASTE:
Ingredients:
15 dried thai chilies (seeded and soaked in warm water until soft, then patted dry)
5 medium shallots (finely chopped)
10 cloves of garlic (finely chopped)
1/2 tbsp galangal (finely chopped)
1 tbsp lemongrass (finely chopped)
1/2 tbsp lime zest
1 tsp coriandar roots (if you couldn't find the roots, use the bottom 1cm of the stalk, don't go much higher than that as they will taste a little too "green")
1tsp salt
1/2 tbsp Thai shrimp paste (Kapi)
1/8 tsp whole cumin
1 tsp whole white pepper
a pinch of clove
a pinch of cinnamon
half a star anise
METHOD:
Pound everything in a mortar, or just use your blender and be done with it.
I know the thought of pounding your own curry paste could be quite intimidating, however, there is no need for alarm. There is definitely an order to this seeming chaos. First, you will need an appropriate tool. For this I suggest a good quality Thai mortar and pestle (Krok and Saak). I hope you know what I am talking about. Otherwise watch Jamie Oliver, his Krok is a constant presence>******************************...
BASIC PANANG CURRY: you could add chicken, fish, shrimp, eggs, veggies...
4-5 tbsp panang curry paste
1 (15 ounce) can coconut milk
2 tablespoons fish sauce (nam pla)
2 large red bell peppers
1/2 cup bamboo shoots, sliced
2 potatoes, halved lengthwise and sliced
4 kaffir lime leaf, thick rib in the center removed and sliced thin
cilantro, to taste
Thai basil, to taste
METHOD:
Saute the panang curry paste until it starts to look a bit oily. Be careful not to burn the paste. Add the can of the coconut milk to the paste and stir until well incorporated.
Add fish sauce, potatoes, bamboo shoots, and red peppers. Simmer gently until the potatoes are almost cooked through. Watch carefully so that it doesn't scorch.
Add in the meat/fish/shrimp/veggies and stir the sauce. Add the kaffir lime leaves, cilantro and thai basil to taste.
Serve hot over rice, garnishing with additional basil or cilantro as desired.
curry is nasty
Try to get authentic ingredients from Thai grocery stores, the kaffir lime (ma-grood), the galangal (kha), the dried shrimp paste, the fiery chilies (little red ones), sweet palm sugar or lime... all these can perfect your Thai dish and you would know the difference when you are cooking, they smell different.
Here are some basic recipes of the curry pastes
<<<<< Red Curry Paste (Nam Prik Gaeng Ped) >>>>
1 tablespoon coriander seeds
1 tablespoon cumin seed
5 dried red chilies, slit lengthwise, deseeded and soaked in hot water for 15 minutes
3 tablespoons sliced shallots
8 cloves garlic, smashed
2-3 thin slices galangal
2 tablespoons sliced lemongrass
(inside of thickest part of stem only)
1 teaspoon chopped coriander root
10 black peppercorns
1 teaspoon dried shrimp paste
1)Dry-fry the coriander and cumin seeds in a wok or frying pan over low heat for about 5 minutes, then grind to powder by a blender or mortar and pestle. (I like to use mortar and pestle)
2) Add the remaining ingredients, except the shrimp paste, and grind well.
3) Add the shrimp past and blend again to obtain about 3/4 cup (180 ml) of fine-textured curry paste.
<<<< Green Curry Paste (Nam Prik Gaeng Kheow Wan) >>>>
1 tablespoon coriander seeds
1 teaspoon cumin seeds
5-10 green bird's-eye chilies
3 tablespoons sliced shallots
3 cloves garlic, sliced
1 teaspoon sliced galangal
1 tablespoon sliced lemongrass
(inside of thickest part of stem only)
1/2 teaspoon grated kaffir lime rind
1 teaspoon chopped coriander root
5 black peppercorns
1 teaspoon salt
1 teaspoon dried shrimp paste, roasted
1) Dry-fry the coriander and cumin seeds in a wok over low heat for about 5 minutes, then grind to powder, add the rest of the ingredients, except the shrimp paste, and grind to mix well.
2) Add the shrimp paste to the spice mixture and grind to obtain 1/2 cup of fine textured curry paste.
How to "roast" the shrimp paste?
It means - to grill or dry-fry the shrimp paste over very low heat on the pan till fragrant then blend with the other ingredients.
(This is the trick of how to make your curry be "pangang")
I don't know about cooking it, but it costs a lot of money when a curry eater moves out of an apartment to prime it, clean the grease off the walls, oven hood, counters, then paint it and use an ozone machine to get out that nasty smell!
Read this: All the information of cooking and health post by website user,chineseop.com not guarantee
correctness,It's Non-profit and only for informational purposes.
Kitty said: Yes.What is the trick to perfecting thai curry? i especially enjoy pangang curry..?-I try seach this on internet but no results found.Maybe this is a stupid question.
Mike said: oh,no,you are wrong.I have found as below for this question(What is the trick to perfecting thai curry? i especially enjoy pangang curry..?),it will help you,my kids.
Answer:
PANANG CURRY:
use authentic Thai ingredients: fresh coconut milk, galangal, kaffir lime, lemongrass, nam pla (fish sauce)
HOME MADE PANANG CURRY PASTE:
Ingredients:
15 dried thai chilies (seeded and soaked in warm water until soft, then patted dry)
5 medium shallots (finely chopped)
10 cloves of garlic (finely chopped)
1/2 tbsp galangal (finely chopped)
1 tbsp lemongrass (finely chopped)
1/2 tbsp lime zest
1 tsp coriandar roots (if you couldn't find the roots, use the bottom 1cm of the stalk, don't go much higher than that as they will taste a little too "green")
1tsp salt
1/2 tbsp Thai shrimp paste (Kapi)
1/8 tsp whole cumin
1 tsp whole white pepper
a pinch of clove
a pinch of cinnamon
half a star anise
METHOD:
Pound everything in a mortar, or just use your blender and be done with it.
I know the thought of pounding your own curry paste could be quite intimidating, however, there is no need for alarm. There is definitely an order to this seeming chaos. First, you will need an appropriate tool. For this I suggest a good quality Thai mortar and pestle (Krok and Saak). I hope you know what I am talking about. Otherwise watch Jamie Oliver, his Krok is a constant presence>******************************...
BASIC PANANG CURRY: you could add chicken, fish, shrimp, eggs, veggies...
4-5 tbsp panang curry paste
1 (15 ounce) can coconut milk
2 tablespoons fish sauce (nam pla)
2 large red bell peppers
1/2 cup bamboo shoots, sliced
2 potatoes, halved lengthwise and sliced
4 kaffir lime leaf, thick rib in the center removed and sliced thin
cilantro, to taste
Thai basil, to taste
METHOD:
Saute the panang curry paste until it starts to look a bit oily. Be careful not to burn the paste. Add the can of the coconut milk to the paste and stir until well incorporated.
Add fish sauce, potatoes, bamboo shoots, and red peppers. Simmer gently until the potatoes are almost cooked through. Watch carefully so that it doesn't scorch.
Add in the meat/fish/shrimp/veggies and stir the sauce. Add the kaffir lime leaves, cilantro and thai basil to taste.
Serve hot over rice, garnishing with additional basil or cilantro as desired.
curry is nasty
Try to get authentic ingredients from Thai grocery stores, the kaffir lime (ma-grood), the galangal (kha), the dried shrimp paste, the fiery chilies (little red ones), sweet palm sugar or lime... all these can perfect your Thai dish and you would know the difference when you are cooking, they smell different.
Here are some basic recipes of the curry pastes
<<<<< Red Curry Paste (Nam Prik Gaeng Ped) >>>>
1 tablespoon coriander seeds
1 tablespoon cumin seed
5 dried red chilies, slit lengthwise, deseeded and soaked in hot water for 15 minutes
3 tablespoons sliced shallots
8 cloves garlic, smashed
2-3 thin slices galangal
2 tablespoons sliced lemongrass
(inside of thickest part of stem only)
1 teaspoon chopped coriander root
10 black peppercorns
1 teaspoon dried shrimp paste
1)Dry-fry the coriander and cumin seeds in a wok or frying pan over low heat for about 5 minutes, then grind to powder by a blender or mortar and pestle. (I like to use mortar and pestle)
2) Add the remaining ingredients, except the shrimp paste, and grind well.
3) Add the shrimp past and blend again to obtain about 3/4 cup (180 ml) of fine-textured curry paste.
<<<< Green Curry Paste (Nam Prik Gaeng Kheow Wan) >>>>
1 tablespoon coriander seeds
1 teaspoon cumin seeds
5-10 green bird's-eye chilies
3 tablespoons sliced shallots
3 cloves garlic, sliced
1 teaspoon sliced galangal
1 tablespoon sliced lemongrass
(inside of thickest part of stem only)
1/2 teaspoon grated kaffir lime rind
1 teaspoon chopped coriander root
5 black peppercorns
1 teaspoon salt
1 teaspoon dried shrimp paste, roasted
1) Dry-fry the coriander and cumin seeds in a wok over low heat for about 5 minutes, then grind to powder, add the rest of the ingredients, except the shrimp paste, and grind to mix well.
2) Add the shrimp paste to the spice mixture and grind to obtain 1/2 cup of fine textured curry paste.
How to "roast" the shrimp paste?
It means - to grill or dry-fry the shrimp paste over very low heat on the pan till fragrant then blend with the other ingredients.
(This is the trick of how to make your curry be "pangang")
I don't know about cooking it, but it costs a lot of money when a curry eater moves out of an apartment to prime it, clean the grease off the walls, oven hood, counters, then paint it and use an ozone machine to get out that nasty smell!
correctness,It's Non-profit and only for informational purposes.
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