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drfugawe

On 11 Apr 2006 02:09:11 GMT, wrote:

>drfugawe <completelylost@wherdafugawe> wrote:
>> []Last night I made up a dish of shrimp and squid with coconut milk using
>> the yellow paste . . . . That has me wondering if it is generally used
>> differently than the other Thai curry pastes - ? []Does this stuff need
>> to be refrigerated after opening?
>
>I think the Thai name is Gaeng Leuang. It's good with shrimp, squid,
>chicken or noodles. I don't know how it would stand up to stronger meats
>like lamb, pork or beef. Maybe with veal.
>
>We refrigerate Thai curries. They'll last a while, but after a couple of
>weeks start to lose some of their flavor. If you've got a lot (2 lbs is a
>lot), you might want to freeze some in recipe size pieces, then vac seal or
>freezer baggie.

Thanks Nick - that's a good idea for freezing it in small lumps!
I'll keep experimenting with it.

Appreciate your response,
John