New Posts  All Forums:Forum Nav:

Yellow curry

post #1 of 8
1/3/07 at 10:43am
Thread Starter 
Hi All and Happy New Year,

Just wanted to get some opinions. I've never worked with yellow curry paste before but last night I grilled some shrimp which were marinated in some oil, lemon/lime zest and minced ginger. I served it over a sauce made from yogurt, a few tblespoons of yellow curry paste, a couple teaspoons of lime juice, cilantro and sliced English cucumber. The sauce came out a bit spicier than I was expecting. Is this typical for yellow curry paste to be very spicy? I've actually ordered a different brand online to give it a try but I just wanted to get everyone's take on it.

Also, anyone recommend a white wine with a spicy dish like that?

Thanks so much,
Cliff
Reply
post #2 of 8
1/3/07 at 10:54am
Yup, packaged curry pastes are usually pretty hot. :lips: And using "a few tablespoons" as you did will ensure a VERY hot sauce.

When I use them, say, to make a curry base, I follow the recommendation on the jar/can of 50 grams (which turns out to be about 1 tablespoon) paste to one 13.5-ounce can of coconut milk. It can still be pretty spicy, but not steam-out-of-the-ears. I fry the paste a little first, then add the coconut milk, then whatever else will be in the dish.

As for wines -- I'm just getting into wine with spicy Asian food myself, so I'm no expert. But I like a crisp, fairly acidic wine like a sauvignon blanc. And at a Malaysian-inspired place, I had an Austrian blaufrankisch (a red) that worked really well.
Reply
post #3 of 8
1/3/07 at 11:00am
Thread Starter 
Thank you Suzanne. So since I was not adding any coconut to this sauce, do you still recommend cooking the curry a bit before adding it to the yogurt and lime juice? Don't get me wrong, the sauce tasted great, just a little too much spice after you swallowed.

Thanks for the advice.
Cliff
Reply
post #4 of 8
1/3/07 at 11:07am
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
Reply
post #5 of 8
1/3/07 at 12:36pm
If I make my own curry paste, I fry it, but for most commercial pastes, I find them already a little dull/overcooked tasting.
Reply
post #6 of 8
1/3/07 at 1:01pm
I have a jar of red curry paste- I think it's made by Taste of Thai. It is so hot that I can only add a little, which isn't great because then you just get heat with no curry flavor! I may have to resort to making my own.
Reply
post #7 of 8
1/3/07 at 6:38pm
Simply put, I haven't found a commercial curry that I like so I make my own. I'd recommend you start making your own. Good curry, like beauty and a quality herbes de provence, is in the "eye" of the beholder. You used yellow curry, typically a blend of simple curry powder and tumeric (tumeric is what makes it yellow) and it is not as spicy hot as red curry. Come to think of it, I don't believe it's as spicy hot as green curry either. I also believe that yellow curry goes best when using coconut milk in any recipe calling for curry.
I usually prepare my curry, in small amounts, and roast it in the oven at 225 degrees for 15 - 20 minutes. Then I let it cool to room temperature before dividing it into 2 ounce portions and storing it for later use.
I'd like to suggest that, when learning to use curry in your recipes, you use about half of what is called for when preparing the dish for the first time. I offer that because I believe it is better to be slightly embarrassed with a slightly under seasoned curry than one which makes your guests faces turn red and causes them to perspire at the dinner table.
Good luck................................:chef:
Reply
post #8 of 8
1/3/07 at 7:02pm
http://retail.sukhis.com/Catalog/PandM/madras.htm
I have a contract for the cafe. The best curry paste I've found and great prices. Takki, Madras, vinadloo, korma, Garam Masala spices, Pullao rice and all the other Aloo's ( benagon, matar , channa...) Nice Naan bread too!
Reply
New Posts  All Forums:Forum Nav:
  Return Home