Rona Y > wrote:
> On Apr 6, 10:40=A0am, " > wrote:

> > Making my own curry pastes seems like a time-consuming task, and it
> > occurred to me that I could get some (maybe a lot?) of the benefits of
> > a home-made curry paste by starting with a commercial one and adding
> > complexity and freshness to it. Has anyone here got any experience
> > doing this, or have you found any websites on your surfing that have
> > such ideas?=
> >
> > As a secondary question, what in your opinions are the best brands of
> > commercial pastes - since starting with quality is probably a good
> > idea.

> A lot of Thai people I know (outside of Thailand) do that, including
> my father. Most use either Mae Ploy or Maesri, and whiz it with
> whatever ratio of fresh ingredients they like in a food processor.

Agreed. Although Jun uses either a Thai granite mortar and pestle or a
suribachi & surikogi.

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