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3answers
64 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 ...
1
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3answers
65 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. ...
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1answer
92 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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2answers
76 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 ...
1
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1answer
274 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
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
1k views

Cooking Chicken in Cooker Versus Pan?

I usually cook Chicken curry in pressure-cooker so that it gets done fast. I usually get advice for expert cooks that its better to cook it in a pan on low heat. But I don't really find a great deal ...
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1answer
2k views

using medium chilli powder instead of kashmiri chillis, what ratio should be used?

I have a recipe for making a madras, and it suggests substituting chilli powder for the chilli's, but doesn't suggest how. Wondering of anyone can give me a pointer as to what ratio to use?
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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. ...
0
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2answers
197 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 ...
0
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1answer
426 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 ...
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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 ...
0
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1answer
263 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 ...
0
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3answers
882 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 ...
0
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1answer
831 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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2answers
41k 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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0answers
36 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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2answers
98 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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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 ...
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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 ...
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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1answer
201 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 ...