What Thai curry paste do restaurants use?
A great choice is Maesri Thai Curry Paste, which comes in a 4-pack of smaller cans, instead of only a huge canister like some pastes. For starters, try Maesri Red Curry Paste, as red is the most commonly used paste in Thai cooking, and can form the basis of many different curry recipes.
What coconut milk do Thai restaurants use?
Coconut milk that is the perfect size for Thai cooking comes in 250-500ml cans or cartons. (250ml is the average amount for most of our curry recipes that serve 2). The brands that we highly recommend are Elephant and Biona (organic); they’re widely available at grocery stores and online.
How can I make Thai curry paste better?
10 tips for the perfect Thai curry:
- Homemade paste for the best taste.
- Fresh Thai ingredients for vibrancy.
- Toast the spices to wake them up.
- Turmeric for colour and seasoning.
- Pound the paste to release its flavour.
- Fry the paste in coconut oil.
- Caramel adds sweetness and depth.
- Choose your protein.
What do Thai restaurants use for spice?
Common spices in Thai food
Peppers commonly used in Thai cooking include: Bird’s eye chili (prik kee noo), Spur chili (prik chee fah), Karen chili (prik kariang), Serrano chili (prik kee noo kaset), and sweet pepper (prik yuak). Ginger and garlic create a burning sensation in the sinuses, especially if eaten raw.
Should Thai Curry be runny?
A runny curry means you haven’t cooked it long enough and/or you have used coconut milk with a low percentage of solids. Authentic curries never contain any type of starch (flour). So, buy coconut milk (or cream) with the highest percentage of solids that you can find. Next, use more paste.
Why does my Thai curry taste bland?
If the curry is bland, the most probable reason is the flavor infusing ingredients are added in lesser quantities than needed. The main ingredients should be things like ginger, garlic, tomatoes, chillies and various others.
Why does my Thai curry taste bitter?
Curry can become bitter when the garlic is overcooked or the spices are over-roasted. Fenugreek can also make a curry bitter if too much is added. Simply adding other ingredients to your dish can reduce or remove the bitterness. … Fenugreek can also make a curry bitter if too much is added.
Is coconut milk or cream better for curry?
Coconut milk and cream are mostly interchangeable in recipes such as curries and soups. If you prefer a richer flavour and texture, try coconut cream or vice versa.