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Thai Red Curry


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#21 davelew

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Posted 03 March 2015 - 08:43 AM

you may have missed it in the first post but I actually have tried making my own a few times.  it's decent but the mae ploy is better than anything I've made.  I'm not sure if it's b/c I can't get galangal (used ginger instead) or some other ingredient was missing or what.  I do not have access to fresh kaffir lime leaves to the best of my knowledge.  the north east is not exactly citrus country ;)

 

as far as I can tell pretty much every thai place I've been to uses mae ploy or something that tastes extremely similar.  I hear it's commonly used in Thailand as well.

 

The Super 88 chain of Asian grocery stores around Boston carries galangal and kaffir leaves, if you;re ever down this way.



#22 positiveContact

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Posted 03 March 2015 - 09:01 AM

The Super 88 chain of Asian grocery stores around Boston carries galangal and kaffir leaves, if you;re ever down this way.

 

I'm not typically but it's good to know.  there is actually a  place in Manchester that might have it - I just haven't had a chance to check it out.



#23 matt6150

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Posted 16 March 2015 - 06:32 PM

Made this tonight and it was great! Very nice flavor. My wife wasn't a fan of the eggplant and asked I sub in mushrooms next time. But I liked it. Thanks for posting Evil.



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Posted 17 March 2015 - 05:31 AM

Made this tonight and it was great! Very nice flavor. My wife wasn't a fan of the eggplant and asked I sub in mushrooms next time. But I liked it. Thanks for posting Evil.

 

I often use zucchini in place of the eggplant b/c I have a lot of zucchinis in the summer from the garden.  If the eggplant texture is the issue the zucchinis stay more firm.



#25 crankycat

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Posted 06 November 2015 - 03:55 PM

When I use chicken in Thai and Chinese dishes, I use a teaspoon of baking soda in a couple tablespoons of water and coat the cut up chicken for about 15 minutes (trick from America's Test Kitchen) and then rinse. It helps with the texture.



#26 positiveContact

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Posted 07 November 2015 - 11:47 AM

When I use chicken in Thai and Chinese dishes, I use a teaspoon of baking soda in a couple tablespoons of water and coat the cut up chicken for about 15 minutes (trick from America's Test Kitchen) and then rinse. It helps with the texture.

 

what changes?



#27 crankycat

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Posted 09 November 2015 - 03:28 PM

what changes?

It tenderizes the meat and keeps it from getting tough.



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Posted 09 November 2015 - 04:46 PM

It tenderizes the meat and keeps it from getting tough.

 

I'll have to try that out.  Thanks!



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Posted 26 February 2017 - 08:57 AM

someone sent me some kaffir lime leaves a while back and I've had them in the freezer.  every time I make this I throw a few in.  so whoever that was, thanks again!  just made some this morning for lunch this week.



#30 armagh

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Posted 28 February 2017 - 06:24 AM

I sent some out in like 2015 to some blue boarders, only one I recall for certain was Fury, but if it was me, you're welcome.



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Posted 28 February 2017 - 07:40 AM

I found it.  it was you!  so thanks :cheers:

 

even after being in the freezer they def lend a lime/citrus kind of taste.


Edited by Evil_Morty, 28 February 2017 - 07:41 AM.


#32 VolFan

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Posted 18 March 2017 - 12:05 PM

I'm eating this now. I found the suggested curry at the Asian store. I used the baking soda tip Cranky mentioned along with Dave's on when to add the chicken. It's extremely tender. I also added some green onions late.

 

I picked me up some chop sticks while there too and am using them to eat. I don't know why I have never kept chopsticks at the house. I would like to become really proficient with them.

 

I'll definitely make this again. 

 

:cheers:


Edited by VolFan, 18 March 2017 - 12:08 PM.


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Posted 19 March 2017 - 04:57 AM

awesome!  glad I could spread the love!  :frank:



#34 VolFan

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Posted 30 July 2017 - 02:27 PM

I just whipped up the green version variety. I like both the red & green to be honest. My 14 yr old tried it but he still struggles with bell peppers and onions in bite size pieces. His palette has increased 10X since he was younger but he's not ready for the veggies in this form. The heat didn't bother him. 



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Posted 30 July 2017 - 03:06 PM

I just whipped up the green version variety. I like both the red & green to be honest. My 14 yr old tried it but he still struggles with bell peppers and onions in bite size pieces. His palette has increased 10X since he was younger but he's not ready for the veggies in this form. The heat didn't bother him. 

 

the fact that the onion is barely cooked probably doesn't help :P



#36 VolFan

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Posted 30 July 2017 - 03:27 PM

Yep...and you need it that way for texture.



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Posted 31 July 2017 - 06:02 AM

Yep...and you need it that way for texture.

 

a few times I have over cooked the onions.  not nearly as good.  I've come to realize I pretty much want them raw.



#38 VolFan

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Posted 31 July 2017 - 06:30 PM

I meant to add I used zucchini. I can't say I prefer it over the Chinese eggplant I used last time. They're both about the same imo.

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Posted 01 August 2017 - 03:03 AM

I meant to add I used zucchini. I can't say I prefer it over the Chinese eggplant I used last time. They're both about the same imo.

 

I have a slight preference for zucchini but I'm not sure if I've used "chinese" eggplant.  I usually just try to buy whatever eggplant is the smallest at the grocery store.




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