Can I substitute green Harissa paste for Thai green curry paste in a chicken curry and in what proportions?
No, those two things don't taste the same. They may have a few ingredients in common, but there are plenty of differences too. (Just look up a few recipes and this should be abundandly obvious.) You could certainly use harissa as a base for some kind of soupy dish similar to curry, but it wouldn't be Thai green curry.
I make green curry paste with green peppers as main ingredient. I put all ingredients in the processor, and keep the paste in a closed jar in the fridge. It stills smells fresh after 10 weeks. Can it be kept for that long? Why (not)?
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 aroma is different when I use Sri Lankan curry powder, (in my opinion, better,) and it tastes different too. Does anyone know the spices used in making Sri Lankan curry powder?
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 curry was served in a bowl with a serving of rice beside it. So, doing what I normally do with curry, I flattened out the rice, poured the curry over the rice and ate it. I realized afterwards that perhaps I was supposed to put the rice in the bowl and eat it like that, but I hadn't heard of doing that before. Is it normal to serve/eat curry that way? Does it depend on the type of curry being
I made something the other day and I'm not sure what you'd call it. I softened some onions, celery, carrot, and garlic in olive oil; browned some ground venison in with the veggies and oil; added some beans, chicken stock, diced tomato, and tomato paste; let cook for a bit; threw in some spinach and let cook to wilt; cubed some stale rolls and threw them in there too. It struck me as somewhat similar to a chili but has no chili peppers or related spices and some other things you normally wouldn't find in chili. What would you call it?
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, even a little? Thankyou
I've tried a couple of recipes to make Chicken Laksa but I cant get it to taste like this Malaysian restaurant (To's in North Sydney). I've had the best luck with this recipe from Taste. Is it just Red Chilli and Shallots I'm missing, or am I doing it wrong using laksa paste (Tean's Gourmet Malaysian Curry Laksa Paste)?
it has curdled. My question is what could I be doing wrong? I've mainly been following the recipe on the side of the curry paste I have (Thai Kitchens brand, IIRC). Stir some of the paste with a can of coconut milk (I've been using Chao Koh) until that boils. Add some fish sauce and chicken broth along with the meat and vegetables Simmer until cooked. My suspicion is I may be using too much chicken stock. I usually use about 1-2 cups. The vegetables I add(typically bell peppers and onions) will also contribute additional liquid to the curry. My family and I love this dish, but I would
I was making a dish that requires the use of onion paste. Usually I'd fry the paste, but I had a bunch of other stuff that needed to be fried too, so I put that in first, and I guess by the time I added the onion paste there wasn't much oil left and it didn't get fried. Now the dish tastes too oniony, and is almost unpalatable. I thought I could fix it by boiling the hell out of it, as onion turns sweet when you boil it - it was a long shot, but I was desperate. That didn't help. This is what I did - Fried some ginger garlic paste, and then put in one chopped tomato. After the tomatoes
experimented by mixing curry with limes and lemons. I cut the lemons and placed the slices over chicken thighs that I cooked in the oven. At one point I tasted it and the flavour was good but the meat was slightly uncooked. I left it for another 30 min and when I took it out it was really bitter, so much that there was just a hint of curry. So, is it time dependant then? Does the cooking method (direct heat, wet heat) have any influence? Can it be avoided by taking out the lemons at a determined point? I love the "citrusy" flavour, specially with chicken and fish, but never seem to get it right