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0answers
34 views

Massaman Curry with indian spices

edited for clarification: are there any indian recipes that has similar ingredients and taste-profile to Massaman Curry (lemongrass,tamarind,fishthingy etc) but with more spice than Thai Massaman ...
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3answers
64 views

enriching thai curry with milk?

I come from Indonesia, but you might be more accustomed to Thai cuisine, so I use the term Thai curry in the title because the curries are similar. no, really. just a tad sweeter rather than sour. ...
1
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3answers
58 views

Adding lime juice to green curry paste and heating

I am trying this recipe which requires preparation of a green curry paste with lime juice as one of the ingredients. Once the paste is prepared, I add it to a pan with hot oil (after which I add ...
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2answers
96 views

What would adding wine (red or white?) do when cooking Vindaloo?

This is my first post, so please be gentle. I am cooking chicken Vindaloo and I'm trying to get a bit creative. I have never heard of adding wine to vindaloo, however, I know that I like it in soups ...
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5answers
108 views

How do I make my Thai curry with paste taste better? [closed]

Looking for simple tips to improve my curries made from paste. I know of a few answers I've learned, but looking for others... Thanks! Original curry recipe: Fry tofu in oil in a non-stick pan. ...
4
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1answer
113 views

Why did my thai curry have a bitter aftertaste?

I'm on the low fodmap diet so i tried making my own thai curry paste (without shallots or garlic). Here are the ingredients that i used: 1/4 cup coriander leaves, stems and roots 1/2 tsp black ...
4
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2answers
65 views

Flat Thai Panaeng Curry

Help! I have tried making Panang Curry several times at home with the canned pre-made paste (forgot the brand name) and it just doesn't taste like the restaurant versions I've had. I fried the curry ...
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2answers
134 views

Chicken Tikka Masala tastes a bit off

I have made chicken tikka masala recently and it turned out alright. I got the texture and look properly, but, however, the taste seems a bit off. I have used the chicken tikka masala, onions, cihlli ...
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1answer
41 views

chicken texture after precooking starts to break

Sometimes when pre-cooking chicken for a curry week, the chicken cuts doesn't keep its shape. It starts to get a bit stringy and losing the "smooth" shape that it was cut with, what could I be doing ...
0
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1answer
791 views

How long does coconut curry last in the fridge?

I have three day old green coconut chicken curry in the fridge and am wondering if coconut milk goes bad very quickly. (This is complicated slightly by the power cut we had two days ago for 12 hours. ...
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3answers
111 views

Reclaiming a salty curry [duplicate]

I often read that salt is added 'to taste' - and I try to keep adding salt until my curries taste right. However, on occasion my fingers are too big for my pallete, and the dish becomes overly ...
1
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1answer
88 views

added more yogurt to curry - can I fix it?

I've accidentally added more yogurt than I should've (I tipped the box of yogurt rather than spoon it out) and now the flavour / smell of yogurt and its sourness are overpowering and coming through. ...
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0answers
40 views

is my curry salvagable? [duplicate]

So I was asked to make curry last for dinner tonight, I prepared it last night and left it outside to cool with a net over it. Everything looked fine when I saw it this morning, it was still slightly ...
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2answers
395 views

What is the quickest way to defrost a vegetable curry without a microwave?

I use gas stove. What is the quickest way to defrost a vegetable curry without a microwave?
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votes
1answer
198 views

What is the combination of spices for garam masala? [closed]

It's been a while since I've been able to get my hands on real garam masala. I bought some garam masala from a store last week and was disappointed. It lacked the rich flavor that I am use to. There ...
1
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2answers
75 views

What variety of shrimp paste should I use for Brazilian Vatapa?

I recently saw a recipe for vatapa, a Brazilian shrimp stew that looks kind of like a curry gravy in texture. The recipe calls for a reconstituting handful of dried shrimp and then blending it into a ...
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4answers
74 views

toning down the fresh chilli picquancy

I like to use green finger chillies in my curries more for the flavour than for the heat, but in order for me to be able to cook out the rawness of the chillies, I end up with the chillies all ...
0
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1answer
113 views

Murgh Shahi Korma

My father in law thinks "korma" may refer to dates, but it's supposed to be derived from the Urdu term for braising. The other two words "shahi" and "murgh" seem to indicate the Farsi words for king ...
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6answers
1k views

How do I thicken my Japanese curry after the fact?

I made a lamb based Japanese curry in a slow cooker and unlike my previous efforts (using many of the same ingredients, though in different proportions), it turned out runny and underwhelming. What ...
3
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1answer
195 views

Indian Curry: Frying spices vs marinating the meat in them

I'm on a bit of a quest to make a great lamb vindaloo, and through my research I've seen two pieces of advice (often given together) that I can't quite reconcile. First is to marinate the meat in the ...
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2answers
193 views

Type of salt to use for Indian recipes

I cook lots of Indian food - can I use kosher salt\crystallized sea salt for my curries? I like the way you have more control on how much salt you're adding because of the crystal texture - but ill ...
1
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1answer
270 views

When (and how) do I add a pre-packaged japanese curry to a slow-cooker?

Opinions across the internet vary on the most effective time (and method) of adding the curry roux to the slow-cooker. Is the most optimal means to melt the roux with a little hot water in a seperate ...
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2answers
40k views

What can I use as a replacement for Curry Powder?

I do not like the taste of curry powder. I have a recipe that calls for the use of this spice. What do you suggest that I can use in place of the curry powder?
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1answer
262 views

can anyone explain why oil separation in a curry is indicator that the food is cooked? [duplicate]

I'm addicted to curries and recently I participated on an internet discussion about oil separation in a curry. It is conventional wisdom that oil separation in a curry indicates the food finished ...
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5answers
12k views

What are the authentic traditional ingredients for Naan bread?

I would like to know what the authentic and traditional ingredients for Naan bread are. There are many recipes that use some ingredients but not others and the cooking method are not always the same. ...
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2answers
125 views

How to correctly infuse cream into vegetables

I tried to cook a butternut squash curry, and I feel that the squash wasn't exactly "infused" with the sauce. I've had similar experiences with making gratin, and I feel I may be making the same ...
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2answers
573 views

Why does curry flavor improve overnight (beyond the effects of permeation and infusion)?

The flavor of a curry usually improves overnight. Harsh overtones mellow and disparate elements combine for a richer, more coherent result. Some people think this is just because the flavors from ...
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4answers
5k views

What vegetables should I add to a japanese curry?

I am preparing my first Japenese Curry (cheating incredibly by using the S&B Golden Curry Medium Hot box) and it suggests adding "vegetables" without actually indicating what veggies to add other ...
2
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1answer
421 views

Cooking a chicken and vegetable curry using a curry paste

Can I substitute green Harissa paste for Thai green curry paste in a chicken curry and in what proportions?
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5answers
1k views

Why is garam masala in many curry paste/powder recipes?

Garam masala, of course, is a blend of warming spices. However, many of those spices are listed individually in recipes for curry pastes and powders that also call for garam masala. Since most garam ...
7
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4answers
1k views

Is it worth making Thai red curry paste from scratch

I noticed that many Thai curry recipes start with a foundation of red curry paste. My local grocery store has one, small, overpriced jar of the stuff. The Asian grocery store, located at a very ...
6
votes
2answers
240 views

Ratios in traditional Thai peanut curry recipes

I tried to make a Thai peanut curry and used a highly rated recipe: I have no experience making Thai food and have only eaten it in restaurants. It did occur to me that the peanut butter content ...
2
votes
1answer
1k views

Why should I add salt to my curries?

I've been advised by a friend of mine that I have to add salt to my curries if I want the spices to come out and not leave me with a bland curry. Now after being a doubter, as I never add salt to my ...
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6answers
4k views

How do I get the ground spices to mix into my curry?

Here is how I made my curry. In my frying pan I did this: Added olive oil (maybe one and a half teaspoon) Added garlic (minced from a jar) Added about one teaspoon of ground turmeric, ground ...
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8answers
63k views

What would be a good substitute for coconut milk in curry sauces?

Specifically, if I work from a started paste that require adding coconut milk, what would be a good substitute?
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2answers
611 views

Madhur Jaffrey recipes - Indian/traditional names?

My girlfriend recently bought me "Curry Easy" by Madhur Jaffrey and I've been making some of the recipes from it but would like to know the Indian or traditional names for some of the recipes. All the ...
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3answers
4k views

Is curry ketchup just ketchup with curry powder?

We use both tomato ketchup and curry ketchup as condiments in Belgium. On the curry ketchup label, amongst other ingredients is "curry (1%)". So I tried adding curry powder to regular ketchup to see ...
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2answers
1k views

What's the point of using sugar in savory dishes?

I never get why people add a sweet substance to a savory dish. Especially in something like a a curry or noodles. People say it balances out the flavors. But which flavor is it actually balancing out? ...
0
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1answer
422 views

How to mix the perfect amount of salt?

I take a tumbler with an ounce of water and add a teaspoon of salt to it and then add this salty water mix to the curry or dish I am preparing at the moment. I repeat with lesser quantities of salt ...
3
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1answer
2k views

How can I save my curry - it's way too oily!

I cooked a chicken curry in the slowcooker last night, I came down this morning and its way too oily. I think because of this the coconut milk has separated a little too. Any way I can save this, ...
0
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3answers
878 views

Where can I buy Glico Curry online in the United States?

My wife and I brought back a box of Glico Medium Curry that we purchased on our trip to Canada this past year. I think we bought it at the Daiso store in Vancouver. After trying it for the first ...
5
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2answers
10k views

What is the proper/most common way to serve curry?

I went to a Thai restaurant this afternoon and ordered Massaman curry, which I've never had before. When I make curry at home, I usually mix it with chicken and pour it over rice and eat. But this ...
3
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5answers
2k views

What is an easy-to-make dessert that goes well with Indian food? [closed]

We are making vegetable curry with rice and need a dessert to go well with it. Does anyone have any suggestions?
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2answers
719 views

What are the ingredients (spices) of Sri Lankan curry powder?

In the following accepted answer you can find the ingredients of the Indian curry powder. I usually cook with Indian curry powder, however, I recently received some Sri Lankan curry powder. The ...
5
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4answers
29k views

How can I quickly save a tasteless curry?

I made a curry last night for this evenings meal. The main components of it are aubergines, yoghurt, ginger, tumeric, cumin and chilli. After cooking it I tasted it and it is sadly quite tasteless. ...
6
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2answers
9k views

Why add yogurt to curries spoon by spoon instead of all at once?

A few recipes I have might use 5 or 6 tablespoons of yogurt but want it fully mixed spoon by spoon and cooked for 30s before adding the next spoon. Can't I just dump the lot in and mix well? Edit: ...
16
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12answers
48k views

How do I prevent coconut milk from separating in Thai curry?

It seems like every single attempt I've made at making a Thai-style coconut curry ends up with the sauce mixture separating. Although it usually still tastes good, the coconut ends up looking like it ...
2
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2answers
63 views

Should hot water be added to the already hot cooked vegetables for making a curry or even room temperature/cool water would do?

Does it change the taste, the texture, or anything else? And no, I am not referring to potatoes or anything specific. I am talking about vegetables in general.
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3answers
848 views

Difference between cooking vegetable curries in a pressure cooker and a wok?

Is the difference only w.r.t time consumed? Is it better (in terms of taste) to cook vegetable curries in a Kadhai rather than a pressure cooker? EDIT 1: Q: Do the spices change their taste when ...
7
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3answers
2k views

What is the correct onion to tomato ratio for North Indian masala sauce?

What's the optimum — or, at least, the most widely used — tomato to onion ratio for making the tomato masala (sauce)? Masala is used as the base for a number of north Indian dishes. Onions are fried ...