What did you last eat/drink?

[Brazen_NL]

Pork tenderloin, fries and a salad.

[Stitchawl]

BBQ'd chicken and roasted corn on the cob


Stitchawl

[Brazen_NL]

Two bacon sandwiches, nicely heated in the oven.

[Stitchawl]

Pad Si Ew


Stitchawl

[kindlekitten]

What's the difference between red, green and yellow curries?

[Stitchawl]

Originally Posted by kindlekitten

What's the difference between red, green and yellow curries?

The taste. (Not trying to be facetious, but it's happening anyway. )

The taste of each is very, very different.
Yellow curry comes closest to what most folks would think an Indian curry would taste like, and is commonly used with just potatoes, chicken, and coconut milk.
Green curries work best with shrimp or chicken, plus veggies such as egg plant, Chinese cabbage, kale, also in a thick coconut milk-based sauce.
Red curries work best with beef and pork, are often drier than yellow or green curries, and tend not to have veggies added.

That said, all of them 'can' be used with pork, beef, shrimp or squid, or tofu, but the most common are as I stated. These tend to be on the spicy side, though the yellow is usually fairly mild. The green can be very spicy...

If you want to make something tasty at home, pick up a packet of "Mae Ploy" brand yellow curry, a can of coconut milk, one or two potatoes, and some chicken legs and thighs. Throw it all together in a pot, add an extra two cups of water, and bring to a boil. Simmer until the potatoes and tender and the chicken is cooked. Yellow Curry without much effort.

Try Mae Ploy Green Curry. Can of coconut milk, a medium eggplant, Chinese cabbage, or other thick-stemmed green veggie, a pack of enoki mushrooms, and a could of chicken breasts. Add 2-3 tbsp of oil to a wok, and fry the curry paste (USE ONLY HALF the packet or it might be too spicy for you) for 20-30 seconds until it gets really fragrant. Add the chicken (cut bite-sized) and stir-fry until just barely cooked. Add the can of coconut milk, and equal amount of water, and all the veggies cut up to bite size. Bring to a boil and then simmer until tender, stirring often. When done, squeeze the juice of 1/2 lime into it and serve over rice. (This is better if you can find 'galangal' and kafir lime leaves to add while it's simmering but taken out before eating. Both are usually available in US supermarkets, sold dried.)


Stitchawl

[cromag]

Originally Posted by kindlekitten

What's the difference between red, green and yellow curries?

Stop, go, go faster?

[DrDln]

coffee

[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. 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.

Red and yellow curries are another story and can be made from (good quality) pastes just fine.

Last night's dinner: spicy kway teow, yum. Tonight is mystery freezer meat in the crockpot with sweet potatoes and a homemade barbecue-style sauce. I _think_ it's a lump of pork, but I can't quite tell and it was unlabelled.

[cromag]

A large bowl of popcorn.

[Stitchawl]

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.

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.

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.

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!

Last night's dinner: spicy kway teow, yum.

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

[meeera]

Originally Posted by Stitchawl

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

enjoy your noodles!

[Brazen_NL]

Coriander stems/leaves are evil and should all be burned.

Twice.

[Stitchawl]

Originally Posted by Brazen_NL

Coriander stems/leaves are evil and should all be burned.
Twice.

My wife agrees with you... and there are times I agree. The trick is to use jut the right amount. Even one pinch too much and all you taste is coriander... or as my wife says, 'soap!'


Stitchawl

[Brazen_NL]

Originally Posted by Stitchawl

My wife agrees with you... and there are times I agree. The trick is to use jut the right amount. Even one pinch too much and all you taste is coriander... or as my wife says, 'soap!'

That's exactly what it tastes like to me, too. It's one of those things that you either love or hate.

I agree with you and to be on the safe side I always order without.