Cooking will balance the flavors of the paste more in my opinion rather than diminish the heat. Cook's Illustrated first pointed out to me the importance of the "fry" time for curry paste. I think they're right. I also like their technique of using the clotted cream from an unshaken can of coconut milk to cook the paste in.
It will still be hot for the aftertaste with the amount you used.
I mostly use Mae Ploy curry pastes (the other brand I see most often is Thai Kitchen). Their Massaman curry paste is the mildest of their pastes.
Phil
Last edited by phatch; 01-03-2007 at 01:09 PM.
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