Quote:
Originally Posted by Stitchawl
Great minds, and all that! I made a Thai Green curry for dinner last night! But I cheat. I use Mae Ploy curry pastes. Mother Ploy can do it better than I can. I discovered her when we lived in Thailand, recommended to me by my Thai friends. I buy the larger tubs of her red and green curry, and they last long enough in the fridge to be worthwhile.
Stitchawl |
Excellent. Making your own curry paste via mortar and pestle can be a chore, and set against a source of good curry paste (we can get Spirit House, which is better than my own) not worth the effort. I'm not a dogmatic "must make own curry pastes" person but rather one who gets a lot of meditative and aromatic pleasure from using a mortar and pestle, whether curry paste, spice grinds or pesto. I'm not the one in the house that tends to do the most dinner-preparing, but pastes, sauces, pestos, jams/preserves, relishes & pickles are some things I like making. Oddly, now I think, I've yet to make any kind of chutney...odd, since a cheese-and-chutney or devon-and-chutney sandwich was a lunchtime staple and favourite while growing up, as well as one of the standard sides for Mum's curries. I must look into that.
Cheers,
Marc