this was very cool to watch! years ago when i first started cooking, i used thai kitchen because that's what i had access to. but i noticed a.) the jar says "spicy" and b.) i think the recommended usage amount is like two tablespoons or something, and even back then i would use the entire jar and still find it totally mild and i would end up doctoring it quite a bit. the best thing i made with the thai kitchen paste was actually not curry but i mixed with ground beef to make burgers, and then mixed thai basil and cabbage (& seasonings of course) to make a slaw to go on top. those were pretty good.
i switched to maesri which i have to order on amazon and have been using that, but again, i use the entire can. but it is MUCH better. (i really like the green paste especially, but i found out the hard way that with that one i definitely DON'T need to use the whole can to get a punch of flavor, lol! we were sweating that night for sure.) however now after watching your video i will seek out one of the others to try! thanks!
I used Thai Kitchen in my Thai Taco recipe, and had to use a lot for the amount but it turned out great also. So yes, in non-curry uses, it can be good!
Great experiment and explanation! When I cook Thai food, green curry is usually my base curry paste. I wonder if different households have different "default" curry pastes.
I think for most Thai people red curry paste gets used the most often in various dishes, whereas green curry paste tends to get used mostly to make green curry and maybe a stir fry. But, there's no wrong way to go about it :)
I’m writing a recipe that includes red curry paste and would like to include a link to this post. I hope that’s ok with you. It will be on my Substack letter Make It Gluten Free.
this was very cool to watch! years ago when i first started cooking, i used thai kitchen because that's what i had access to. but i noticed a.) the jar says "spicy" and b.) i think the recommended usage amount is like two tablespoons or something, and even back then i would use the entire jar and still find it totally mild and i would end up doctoring it quite a bit. the best thing i made with the thai kitchen paste was actually not curry but i mixed with ground beef to make burgers, and then mixed thai basil and cabbage (& seasonings of course) to make a slaw to go on top. those were pretty good.
i switched to maesri which i have to order on amazon and have been using that, but again, i use the entire can. but it is MUCH better. (i really like the green paste especially, but i found out the hard way that with that one i definitely DON'T need to use the whole can to get a punch of flavor, lol! we were sweating that night for sure.) however now after watching your video i will seek out one of the others to try! thanks!
I used Thai Kitchen in my Thai Taco recipe, and had to use a lot for the amount but it turned out great also. So yes, in non-curry uses, it can be good!
thai tacos you say...i'm gonna have to look that one up right now!
Great experiment and explanation! When I cook Thai food, green curry is usually my base curry paste. I wonder if different households have different "default" curry pastes.
I think for most Thai people red curry paste gets used the most often in various dishes, whereas green curry paste tends to get used mostly to make green curry and maybe a stir fry. But, there's no wrong way to go about it :)
I’m writing a recipe that includes red curry paste and would like to include a link to this post. I hope that’s ok with you. It will be on my Substack letter Make It Gluten Free.
For sure! Thanks for asking!
What a well conducted experiment! Thank you.
Thank you!