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Started By
Message
Favorite Thai curries. Do you make any at home?
Posted on 9/8/24 at 10:46 am
Posted on 9/8/24 at 10:46 am
I'm a big fan of Thai curries. I like miss level spice. What would be considered hot in Louisiana. Mild in Thailand. Nothing crazy. But something someone not used to spice couldn't stomach.
My favorite curries are massaman and Panang. Metairie has a great selection of Thai. But even Harahan and Challmette have solid Thai. Some good options in the city but I normally stick to metaire. Lime Leaf, Thai Zaap and Tuk Tuk were my go to. I also tried Ya Yas last week and if you like chicken Thai their $9 curry is hard to beat.
Yesterday I stopped at the local Korean market and they carry a few Thai curries I bought a yellow, red and green.
I made the yellow last night. Using Sambel olek spiced bell peppers, onions , squash and left over shrimp boil potatoes and broccoli. I cooked that. Splashed with fish sauce. Then added a pound of 21-30 shrimp. Once they were cooked I added yellow curry and a can of coconut milk and a can of coconut cream. Let that simmer about 15 minutes then ate over rice.
Was good. But honestly not as good as the massaman I get in restaurants. So I need to tweak it a bit.
Was curious how anyone here did curry. Though I realized it's one of those dishes that's cheaper to get at a restaurant rather than to make.
This brand of curry I've never used before. I normally get the cans this came in a sealed bag in a plastic tub.
Thailand import though.
I also like Vietnamese curry. The kind served on Vermicelli and lettuce and veggies like a Bún.
Indian curry is good as well but for some reason it gives me stomach issues often.
My favorite curries are massaman and Panang. Metairie has a great selection of Thai. But even Harahan and Challmette have solid Thai. Some good options in the city but I normally stick to metaire. Lime Leaf, Thai Zaap and Tuk Tuk were my go to. I also tried Ya Yas last week and if you like chicken Thai their $9 curry is hard to beat.
Yesterday I stopped at the local Korean market and they carry a few Thai curries I bought a yellow, red and green.
I made the yellow last night. Using Sambel olek spiced bell peppers, onions , squash and left over shrimp boil potatoes and broccoli. I cooked that. Splashed with fish sauce. Then added a pound of 21-30 shrimp. Once they were cooked I added yellow curry and a can of coconut milk and a can of coconut cream. Let that simmer about 15 minutes then ate over rice.
Was good. But honestly not as good as the massaman I get in restaurants. So I need to tweak it a bit.
Was curious how anyone here did curry. Though I realized it's one of those dishes that's cheaper to get at a restaurant rather than to make.
This brand of curry I've never used before. I normally get the cans this came in a sealed bag in a plastic tub.
Thailand import though.
I also like Vietnamese curry. The kind served on Vermicelli and lettuce and veggies like a Bún.
Indian curry is good as well but for some reason it gives me stomach issues often.
This post was edited on 9/8/24 at 10:50 am
5
Posted on 9/8/24 at 11:37 am to Napoleon
The curry paste is going to make the biggest difference. If you can find ingredients and make your own, that will be best. I'm too lazy. I like Maesri brand for green and massaman. Not sure who makes the best panang or yellow.
Indian curries use yogurt whereas Thai use coconut milk.
quote:
Indian curry is good as well but for some reason it gives me stomach issues often.
Indian curries use yogurt whereas Thai use coconut milk.
Posted on 9/8/24 at 11:41 am to Napoleon
Funny you post this...I just tried to cook my first curry at home last Wednesday night. I bought some panang curry paste and found a recipe online.
It turned out AWFUL. I mean, really, really bad. My son was sure to let me know that's the first truly bad thing I've cooked in a very long while. The texture was off, the taste was off, shite was bland as hell other than some spiciness.
I've vowed to myself to just go to a restaurant to get the real thing from now on. It's not worth the trouble or frustration.
It turned out AWFUL. I mean, really, really bad. My son was sure to let me know that's the first truly bad thing I've cooked in a very long while. The texture was off, the taste was off, shite was bland as hell other than some spiciness.
I've vowed to myself to just go to a restaurant to get the real thing from now on. It's not worth the trouble or frustration.
Posted on 9/8/24 at 11:56 am to Napoleon
A good coconut milk makes a difference. I use Savoy and Chaokoh. I think Savoy is a little bit better. If you going to make thai curry, you have to include kaffir lime leaves. Lastly, when adding ginger and garlic, it's better to use a grater to make it like a paste as oppose to chopping them up. It's yields better more fragrant curry. I would use a thumb size ginger and 4 or 5 cloves of garlic.
Posted on 9/8/24 at 12:31 pm to PeteRose
I use a pre-made garlic ginger paste but I didn't have the leaves.
The curry had flavor but was sweeter than I like. Spice level was good.
I may host m just learn how to make my own paste and go to the big store on the westbank and get my ingredients.
The curry had flavor but was sweeter than I like. Spice level was good.
I may host m just learn how to make my own paste and go to the big store on the westbank and get my ingredients.
Posted on 9/8/24 at 5:15 pm to Napoleon
We make Panang chicken about once a week
We use this paste but we don’t add in as much coconut milk as it recommends, you should add slowly to taste
We also had an a little bit of fish sauce and some brown sugar
We use this paste but we don’t add in as much coconut milk as it recommends, you should add slowly to taste
We also had an a little bit of fish sauce and some brown sugar
This post was edited on 9/8/24 at 5:16 pm
Posted on 9/8/24 at 5:44 pm to tom
quote:
I like Maesri brand for green and massaman. Not sure who makes the best panang or yellow.
Maesri for red and green curry for us too.
Chicken and butternut squash red curry and shrimp green curry are most common.
One trick with shrimp is to cook them first and set aside and add back before you're ready to serve. If you're concerned about not enough shrimp flavor chop some up and keep them simmering (or just add shrimp stock if you make some).
This post was edited on 9/8/24 at 5:47 pm
Posted on 9/9/24 at 7:56 am to HoustonGumbeauxGuy
I'm going to go to the huge Asian market in the westbank this week and see what curries I can get. Grab some Vietnamese and Korean stuff too.
I try to make dishes myself because I can control sodium and phosphorus. I bought some Korean noodles premade the other day then saw they were 2005 MG sodium a serving. Sodium in the curry paste is low and i don't add salt or used processed meats.
I try to make dishes myself because I can control sodium and phosphorus. I bought some Korean noodles premade the other day then saw they were 2005 MG sodium a serving. Sodium in the curry paste is low and i don't add salt or used processed meats.
Posted on 9/9/24 at 9:59 am to Napoleon
quote:Same.
My favorite curries are massaman and Panang
quote:
Do you make any at home?
Only Massaman using this:
Posted on 9/9/24 at 10:59 am to AlxTgr
That's the kind I usually get but I haven't been able to find it lately at my local Asian markets.
It makes a good massaman.
It makes a good massaman.
Posted on 9/9/24 at 11:08 am to Napoleon
I also found a good one at Whole Foods, but it has a shorter shelf life, so i quit trying to find it.
Posted on 9/9/24 at 2:10 pm to AlxTgr
Continuing my curry kick I had beef panang curry at Thai Zaap for lunch today because the person I met for lunch wanted Thai and I didn't want to say I ate curry 6 times in the past 9 days.
Posted on 9/9/24 at 5:02 pm to Napoleon
I just got back from Thailand, where I had some great Thai food and Thai curry. I like Panang Moo (pork).
In Abu Dhabi, there are about 16 Thai restaurants and a store that I shop that carries all the best Thai sauces and ingredients.
I make Coconut Red Curry Shrimp a lot where I use a Thai red curry paste and a good quality coconut milk. Either Mae Ploy or Aroy D for the curry paste or Globo in powder form, or, sometimes I just mix the curry ingredients in the blender from scratch as I can get those items at the Thai Supermarket- Galangal (like ginger), Lemongrass, Lime Leaves, Thai red chili, etc. I also have the best Thai brand of Oyster Sauce and the Squid brand of Fish Sauce.
I also grow my own Basil at home (have about 10 plants) where I can just pull from there when I make Pad Krapow Moo (pork) or Gung (shrimp) or Gai (chicken) or Nue (beef). Pad (meaning stir fried) and Krapow (meaning basil).
I also make Moo Da Diaw (Twice fried pork) where you marinate and put the pork outside to dry for 5-6 hours, then fry it in oil in a wok.
I also make Pad Thai with mostly shrimp, and Tom Kai Gai (coconut chicken soup) and Tom Yum Gong (sweet n sour shrimp clear soup).
My favorite is Pa Dook thod grob (Stir fried Catfish sweet & spicy)
In Abu Dhabi, there are about 16 Thai restaurants and a store that I shop that carries all the best Thai sauces and ingredients.
I make Coconut Red Curry Shrimp a lot where I use a Thai red curry paste and a good quality coconut milk. Either Mae Ploy or Aroy D for the curry paste or Globo in powder form, or, sometimes I just mix the curry ingredients in the blender from scratch as I can get those items at the Thai Supermarket- Galangal (like ginger), Lemongrass, Lime Leaves, Thai red chili, etc. I also have the best Thai brand of Oyster Sauce and the Squid brand of Fish Sauce.
I also grow my own Basil at home (have about 10 plants) where I can just pull from there when I make Pad Krapow Moo (pork) or Gung (shrimp) or Gai (chicken) or Nue (beef). Pad (meaning stir fried) and Krapow (meaning basil).
I also make Moo Da Diaw (Twice fried pork) where you marinate and put the pork outside to dry for 5-6 hours, then fry it in oil in a wok.
I also make Pad Thai with mostly shrimp, and Tom Kai Gai (coconut chicken soup) and Tom Yum Gong (sweet n sour shrimp clear soup).
My favorite is Pa Dook thod grob (Stir fried Catfish sweet & spicy)
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