![]() One that is always consistent is Red Boat Fish Sauce. Just make sure to taste it as you go so the flavors are still there!įish sauce is a weird thing. If you like more sauce, then add some coconut broth or water. The coconut milk you use here definitely matters! My preference is the Trader Joe's coconut milk, but since you're at the Asian market anyway, you may as well pick some up while you're there! I usually go for a couple of cans of Chaokoh. Don't forget to smash them until fragrant! It really lets out all of the delicious flavors. If you can't find galangal root you can sub for standard ginger. ![]() You can usually get lemongrass, lime leaves and galangal root at the Asian market for less than $5, and you get quite a bit of them so freeze the remainder! The flavor is diminished quite a bit though, so either triple the amount or let the curry simmer for an hour before serving. The aromatics listed here really give your curry sauce a body that will surpass your local takeouts. When I make Red Thai Curry I usually stick with the basics below, but it's great with anything. Green is great with eggplant and avocado. ![]() Just change up the veggies! Yellow is great with onions, carrots and potatoes. You can get a tub of green, red, and yellow on Amazon for less that $15 and then you can experiment with what kinds you like best! I use red most often, but they're all really good. It comes in the largest container, it's fairly cheap, and it's what you usually notice sitting on the line in Thai restaurants so you know it's got the flavor you're looking for! Mae Ploy Red Curry Paste is my personal favorite. If you like that one or it's the only one you can get, go for it. If you make this mistake too, you'll have to head out and try out the Instant Pot Salsa Verde recipe too!) Thai Curry Pasteįirst things first, the curry paste! There are a lot to choose from and you can find the Thai Kitchen brand in most grocery stores. (From some Googling, it looks like you can add epazote leaves into chilaquiles. For this recipe, I was out to find Thai Basil but I somehow wound up with Epazote leaves! If you too wind up with an ingredient you don't know what to do with, let me know! I'll go find it too and we can figure it out together. I'm linking some of my favorite ingredients for curry that you can find at any Asian food market. It can be intimidating, but there are so many amazing ingredients there that are hard to find other places. One of my favorite places to go is the local Asian grocery. I always start with these basics and then taste and tweak. Of course, I always want you to adjust things as you like too. After college, I set out on a mission to make a Thai curry that tastes like my favorite takeout.Īfter a year of making a variation every other week I succeeded! I tried different amount of curry paste and different sugars and different versions of salt to land on this recipe. ![]() I couldn't find anything even close to what I could get in Washington. When I would go home to Texas or to New Orleans I'd be completely without curry for another year. We could walk there from the house and they had amazing yellow curry. For years, the only restaurant in town I wanted to frequent was Banana Leaf. I discovered Thai food around 10 years ago in Port Townsend, Washington while visiting my great-grandparents. ![]()
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