Guest guest Posted January 17, 2003 Report Share Posted January 17, 2003 Hi everyone, I have had some fantastic veggie Thai meals. When I went to the supermaket, I was delighted to see that they had a Thai Curry Sauce. When I took a closer look at the ingredients it had anchovies in it ;o( Does anyone have a recipe for the Thai Curry Base. Which is best, red, green or yellow? What is the difference? Tracey ;o)In 1983 the drug company Pfizer carried out a study to test the efficiency of animal tests. Human findings were compared with experimental data from rats and mice for all chemicals known to cause cancer in people. In most cases animal tests had given the wrong answers. The report concluded that we would have been better off to toss a coin! (D. Salsburg, Fundamental & Applied Toxicology, 1983, vol. 3, 63-67.) Mail Plus - Powerful. Affordable. Sign up now Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 17, 2003 Report Share Posted January 17, 2003 On Fri, 17 Jan 2003, Irish Veggie wrote: > Hi everyone, > I have had some fantastic veggie Thai meals. When I went to the supermaket, I was delighted to see that they had a Thai Curry Sauce. When I took a closer look at the ingredients it had anchovies in it ;o( > Does anyone have a recipe for the Thai Curry Base. Which is best, red, green or yellow? What is the difference? > Tracey ;o) Some brands of yellow and panang curry don't contain shrimp paste. http://importfood.com/cpmp1402.html http://importfood.com/cpmp1401.html Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 17, 2003 Report Share Posted January 17, 2003 Okay, see if this helps any: I don't know what you should use in place of the fish sauce, but I would think a light soy might do. THAI CURRY BASE 1 tablespoon unsalted butter 1/3 cup onion -- chopped 1/2 teaspoon garlic -- chopped 3 teaspoons mild curry powder 1/3 cup Marsala wine 1 Granny Smith apple -- peel, core, chop 1 cup chicken stock salt and freshly ground pepper 1/4 cup fish sauce (Nuoc Mam) 4 1/2 teaspoons Thai red curry paste thai-curry-paste recipe Mon, 30 Aug 93 01:52:48 EDT dp661 (Dr. Neal Pinckney) Although Thai curry paste can be purchased in oriental food specialty markets (and it is very good), it is usually preserved in a vegetable oil base, often tropical oils. Here's a recipe for both Red and Green curry paste I got in Bangkok this March: Thai Curry Paste 1 tspn caraway seed 1 tspn coriander seed 1 tspn chopped dried makrood rind 1 tspn ground dried laos root (kah) 2 tblspn chopped fresh lemon grass (use bottom 2" of stems only) 2 tblspn chopped red onion 10 cloves garlic, peeled chili (see notes below) 1/2 tspn salt 1/2 tspn water RED CURRY PASTE: combine first 7 ingredients in blender at medium speed until coarse ground. In mortar combine chili, salt and blended spices and grind to paste with pestle. Add water and grind till well mixed. Authentic traditional Thai red chili is prepared by cutting open 6 dried chilis and removing the seeds. Soak the pods in water for 30 minutes, drain and squeeze out the excess water. 2 tblspn chili powder can be substituted for fresh chilis. The Tuong Ot Sriracha chili sauce mentioned in a previous missive will also work well. GREEN CURRY PASTE: Prepare as above but substitute fresh green serrano chilis for the red chilis, fresh makrood for the dried, fresh laos root for the dried. Quote Link to comment Share on other sites More sharing options...
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