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Originally Posted by meeera
I have a simpllified fresh green curry recipe that I love. I find that packaged green curry pastes just can't live up to it, because it's all about the freshness of the spring onions and coriander for me.
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Very true! That's why most Thais who use 'Mae Ploy' brand curry pastes (which are the preferred brand here in the north ((Southern tastes are quite different))) will add a chopped and mashed spring onion and a crushed up bit of coriander stem to the mix to bring it to life. It gives it the home-made feel. I discovered long ago that the addition of just a bit of 'fresh' stuff to canned or jarred made a huge difference without all the effort of making from scratch.
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Galangal and kaffir lime leaves are rarely available in supermarkets here (the nearest Asian grocery is a fair trek), and I find I can sub ginger and lime zest and get a tasty result.
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I had the same problem when living in Japan, but it was worth the two-hour ride to get it. I still couldn't get fresh, but to me, there is no worthwhile substitute, so I stocked up on the dried stuff. Now I keep fresh Kafir lime branches in the kitchen as an air freshener! 10 cents for a large bundle!
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Last night's dinner: spicy kway teow, yum.
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I'd been thinking about tonight's menu, and you've made the choice for me. In my cooking class, I was taught a simply brilliant recipe for this that I never would have thought could work so well...
It was the addition of a piece of pickled garlic, star anise, cinnamon stick, and cardamon that I never would have thought of, added to the onion, coriander seeds, coriander root (
not stem or leaves) soy and nam pla that made all the difference! Simmered for two hours with some chicken bones.... YES!!! Add in some chicken, daikon... then a few minutes before serving some rice noodles and chopped spring onion.... Yes, this shall be dinner tonight!
Stitchawl