After making a number of curries using canned and container'd curry pastes
(red, green, sour & Massamum), and following most of their recipes on the
back, and some of their on-line recipes, I am still confused about whether
to use
"lime, tamarind, fish sauce, palm sugar" (and dare I say 'more chiles') IN
ADDITION to the curry paste, in most instances or in just some instances.

I'd prefer to use the maesri and maeploy curry pastes, but I'm not sure as
to any rules as to the additions and amounts thereof of the other
ingredients.
Thanks,
Dee Randall

Hello, Dee!
You wrote on Sat, 16 Sep 2006 15:56:30 -0400:

DR> After making a number of curries using canned and
DR> container'd curry pastes (red, green, sour & Massamum), and
DR> following most of their recipes on the back, and some of
DR> their on-line recipes, I am still confused about whether to
DR> use "lime, tamarind, fish sauce, palm sugar" (and dare I
DR> say 'more chiles') IN ADDITION to the curry paste, in most
DR> instances or in just some instances.

DR> I'd prefer to use the maesri and maeploy curry pastes, but
DR> I'm not sure as to any rules as to the additions and
DR> amounts thereof of the other ingredients.

There are a number of recipes for pastes that could be found
with perhaps: thai curry paste recipe. It may be more convenient
to buy curry pastes but you can make them yourself and addition
of other ingredients is surely "to taste". I don't think there
is any need to be politically correct :-)

James Silverton
Potomac, Maryland

E-mail, with obvious alterations:
not.jim.silverton.at.comcast.not

"James Silverton" <not.jim.silverton.at.comcast.not> wrote:
> Hello, Dee!
> You wrote on Sat, 16 Sep 2006 15:56:30 -0400:
>
> DR> After making a number of curries using canned and
> DR> container'd curry pastes (red, green, sour & Massamum), and
> DR> following most of their recipes on the back, and some of
> DR> their on-line recipes, I am still confused about whether to
> DR> use "lime, tamarind, fish sauce, palm sugar" (and dare I
> DR> say 'more chiles') IN ADDITION to the curry paste, in most
> DR> instances or in just some instances.
>
> DR> I'd prefer to use the maesri and maeploy curry pastes, but
> DR> I'm not sure as to any rules as to the additions and
> DR> amounts thereof of the other ingredients.
>
> There are a number of recipes for pastes that could be found
> with perhaps: thai curry paste recipe. It may be more convenient
> to buy curry pastes but you can make them yourself and addition
> of other ingredients is surely "to taste". I don't think there
> is any need to be politically correct :-)

To help you get started making your own, here a few homemade Thai Curry
recipes:

1. Panang Curry (Nam Prig Gaeng Panang) Especially good with beef or
chicken dishes that are cooked in coconut milk. (makes ½ cup or up to 1 cup
if ground with water)

Ingredients

7 small dried red chiles, Thai, Japanese, New Mexican or Californian
2 pieces kah (also called kalangal or lao) - there is NO substitute
2 pieces Kaffir lime rind - there is NO substitute
½ cup warm water
1 stalk lemon grass, bottom 6 in. Only

¼ cup finely chopped coriander (cilantro) root or the stems of cilantro
¼ cup (1 oz.) finely chopped yellow onion
2 tablespoons (1 oz.) finely chopped garlic
2 tsp coriander seed
1 tsp fennel or cumin seed
1 teaspoon shrimp paste

Remove the stems and the seeds from the chiles. Soak the chiles, kah and
Kaffir lime rind in the warm water for 15 minutes. Drain before using.
Retain the water for grinding (see below) if necessary.

Chop the chiles, kah, Kaffir lime rind and lemon grass finely. Combine the
ingredients and pound or grind in a mortar or blender. If you use a
blender, you may have to add a little water to aid in grinding. This will
last in a tightly covered container in the refrigerator for up to 2 weeks
or in the freezer for up to 6 months.

2. Green Curry (Nam Prig Gaeng Ki Warn)
(makes ¼ cup or up to ½ cup if ground with water)

Ingredients

2 pieces kah (also called kalangal or lao) - a form of ginger
2 pieces Kaffir lime rind
¼ cup warm water

7 (1 oz.) Serrano chiles
1 stalk lemon grass, bottom 6 in. Only
¼ cup finely chopped coriander (cilantro) root or the stems of cilantro
¼ cup (1 oz.) finely chopped yellow onion
2 tablespoons (1 oz.) finely chopped garlic
1 teaspoon shrimp paste

Soak the kah and Kaffir lime rind in the warm water for 15 minutes. Drain
before using. Retain the water for grinding (see below) if necessary.

Remove the stems, but not the seeds, from the chiles and chop the chiles
finely. Chop the kah, Kaffir lime rind and lemon grass finely. Add the
remaining ingredients and pound or grind in a mortar or blender. If you use
a blender, you may have to add a little water to aid in grinding. This will
last in a tightly covered container in the refrigerator for up to 2 weeks
or in the freezer for up to 6 months.

3. Red Curry I (Nam Prik King) Hot, rich and very fragrant (makes ¼ cup or
up to ½ cup if ground with water)

Ingredients

7 small dried red chiles, Thai, Japanese, New Mexican or Californian
2 pieces kah (also called kalangal or lao) - a form of ginger
2 pieces Kaffir lime rind
¼ cup warm water
1 stalk lemon grass, bottom 6 in.

¼ cup (1 oz.) finely chopped yellow onion
2 tablespoons (1 oz.) finely chopped garlic
1 teaspoon shrimp paste -get it at a Thai-Asian market

Remove the stems and the seeds from the chiles. Soak the chiles, kah and
Kaffir lime rind in the warm water for 15 minutes. Drain before using.
Retain the water for grinding (see below) if necessary.

Chop the chiles, kah, Kaffir lime rind and lemon grass finely. Combine the
ingredients and pound or grind in a mortar or blender. If you use a
blender, you may have to add a little water to aid in grinding. This will
last in a tightly covered container in the refrigerator for up to 2 weeks
or in the freezer for up to 6 months.

4. Red Curry II (Nam Prig Gaeng Pet) (makes ¼ cup or up to ½ cup if ground
with water)

Ingredients:

9 small dried red chiles
2 pieces kah (galangal)
2 pieces Kaffir lime rind
1/4 cup warm water

1 stalk lemon grass, bottom 6 inches only

2 tbs finely chopped garlic
1/4 cup finely chopped yellow onion
1 tsp shrimp paste
1/4 cup finely chopped coriander root or bottom inch of cilantro

Procedu

1. Remove the stems and seeds from the chiles. Soak the chiles, kah and
Kaffir lime leaves in the warm water at least 15 minutes. Drain, reserving
the water if you'll be using a blender later.

2. Chop the chiles, kah, Kaffir lime leaves and lemon grass finely.

3. Combine all and pound in a mortar or grind in a blender, adding water as
necessary, to form a smooth paste.

5. Roasted Red Curry (Nam Prik Pao)

This is the authentic, traditional recipe. Reduce the amount of shrimp
paste if you want, but don't eliminate it. A very strong odor will develop
when you're frying the dried shrimp and shrimp paste, so either prepare it
when no guests are around or on an outdoor BBQ, in which case, put the wok
directly on the red-hot coals. It will keep up to six months in the
'fridge. The oil will rise to the top, so stir before using. Spread thinly
on toast, serve as a cocktail snack, side dish or dip.

Ingredients (makes 3 cups):

3 oz. wet tamarind or tamarind extract
1/2 cup granulated sugar
1/4 cup warm water

1/4 lb. dried New Mexico, California or hotter chiles
1 cup vegetable oil

1/2 cup finely chopped garlic

1 cup finely chopped yellow onion

1-1/4 cups dried shrimp
1/4 cup shrimp paste

Procedu

1. Soak the wet tamarind in 3/4 cup warm water for 15 minutes, then press
through a sieve, getting all the pulp you can, including the water. Scrape
the outside of the sieve to get all the pulp. (skip this if using the
concentrate)

2. Place the tamarind solution and sugar in a saucepan, adding 3/4 cup warm
water if you use the concentrate). Bring to a boil and immediately remove
from heat. Let cool to room temp.

3. Remove the stems and seeds from the chiles and tear into pieces no
larger than 1" square. Heat a wok, add 1/2 cup oil and swirl over surface.
Stir fry the chiles over moderate heat until they are deep red and lightly
fragrant, but don't let them burn. Remove the chiles, but not the oil, from
the wok and set them aside in a bowl.

4. Add 2 more Tbs oil to the wok and stir fry the garlic 'til lightly
golden. Remove garlic, but not oil, and add it to the chiles.

5. Add another 2 Tbs oil to the wok and stir fry the onion 'til it's light
golden. Again, remove and add to chiles and garlic.

6. Add 1/4 cup more oil to the wok, add the dried shrimp and cook for about
1 minute, then add the shrimp paste and stir fry 'til the color is uniform
and the strong odor has subsided, 1 or 2 minutes. Add all the wok contents,
including the oil, to the previously fried ingredients and allow to come to
room temp.

7. Place the fried ingredients, oil and tamarind mixture in a food
processor or blender and grind to a smooth paste, adding more oil if it
seems dry. Store in closed jar.


6. Musman Curry (Nam Prik Gang Mussaman)(makes 1/2 cup or up to 3/4 cup if
ground with water)

Ingredients:

7 small dried red chiles
2 pieces kah
1/2 cup warm water

1 Tbs coriander seeds
1 tsp cumin or fennel seeds
1 tsp whole cloves

1 stalk lemon grass, bottom 6" (15 cm) only
2 Tbs garlic, finely chopped
1/4 cup yellow onion, finely chopped
1 tsp shrimp paste
1/2 tsp ground black pepper
1 tsp ground nutmeg

1. Remove the stems and the seeds from the chiles. Soak the chiles and kah
in the warm water for 20 minutes. After soaking, drain, if you will be
using a blender to grind the curry, retain the water.

2. Place the coriander seeds, cumin (or fennel) seeds and the cloves in a
dry skillet and roast them over moderate heat until the cumin seeds have
darkened, the cloves have turned green-grey and the mixture is very
fragrant, about 2 minutes.

3. Chop the chiles, kah and lemon grass finely. Combine with the
ingredients from 2. above and pound in a mortar with pestle or or grind in
a blender, adding water from 1. above, as needed, to a smooth paste.

4. This will last in a tightly covered container in the refrigerator for
up to 2 weeks or in the freezer for up to 6 months.

7. Peanut Curry (Nam Jim Tooa), makes about 3-1/2 cups

Ingredients:

3 Tbs coriander seeds
2 Tbs cumin seeds

3 small dried red chiles
2 pieces kah
1/4 cup warm water

1 stalk lemon grass, bottom 6" only
1/4 cup finely chopped yellow onion
2 Tbs finely chopped garlic
1 tsp shrimp paste
1 Tbs ground white pepper

2 Tbs vegetable oil
4 cups thick coconut milk

3 Tbs fish sauce
1/4 cup granulated sugar
1-1/2 cups ground roasted unsalted peanuts
[NOTE: pieces a little bit larger than grains of sand are about right]

Procedu

Roast the coriander and cumin seeds in a dry wok or skillet over medium
heat until light brown, about 5 minutes, stirring frequently. Set aside.

Remove the stems and seed from the chiles and soak them and the kah in the
warm water for 15 minutes. Drain, discarding the water.

Chop the chiles, kah and lemon grass finely. Pound or grind them, the
onion, garlic, shrimp paste and pepper in a mortar or blender 'til smooth,
adding a little coconut milk if needed to form a smooth paste.

Heat a wok, add the oil and swirl over surface. Add the paste and stir-fry
until it darkens and is fragrant. Add the fish sauce, sugar and ground
peanuts. Stir to mix well. Add 1/4 cup of the coconut milk and stir over
moderate heat 'til the mixture thickens. Continue adding the coconut milk
1/4 cup at a time.

Use immediately or store in the 'fridge up to 2 weeks or in the freezer for
6 months.

HTH ;-)

--
Nick. Support severely wounded and disabled Veterans and their families!

Thank a Veteran and Support Our Troops. You are not forgotten. Thanks ! ! !
~Semper Fi~

Thanks for all the information.
Regarding shrimp paste, in the fish sauce, it states
"Shrimp paste produced in Hong Kong and Vietnam is typically a light pinkish
gray while the type used for Thai cooking is darker brown. While all shrimp
paste has a notoriously pungent odor, higher grades can have a more pleasant
aroma."

Can anyone recommend a higher grade brand of Thai shrimp paste? If one left
out shrimp paste, would it still taste Ok, or just ok, or not ok at all?
Actually I can tolerate a little of that shrimp paste, as I do eat kimchee,
but I don't know if I could get thru a recipe using it.

I'm going to have to keep a sharper eye out for a keefir lime the next time
I get to an Asian market. But I've tried using shrimp paste in my house 30
years ago and have not cooked with it again, so I was hoping to use the
container type only to get away from using the actual shrimp paste.

I'm curious about the peanut curry; would you put any vegetables or meat in
this, if so, what might it be -- I just bought a big bag of raw peanuts, so
this might be something for me to aim for. It will definitely have to wait
until I get a new stove; my oven is on the blink. (Or I could use my small
oven, I guess.)

Thanks so much.
Dee



> wrote in message
...
> "James Silverton" <not.jim.silverton.at.comcast.not> wrote:
>> Hello, Dee!
>> You wrote on Sat, 16 Sep 2006 15:56:30 -0400:
>>
>> DR> After making a number of curries using canned and
>> DR> container'd curry pastes (red, green, sour & Massamum), and
>> DR> following most of their recipes on the back, and some of
>> DR> their on-line recipes, I am still confused about whether to
>> DR> use "lime, tamarind, fish sauce, palm sugar" (and dare I
>> DR> say 'more chiles') IN ADDITION to the curry paste, in most
>> DR> instances or in just some instances.
>>
>> DR> I'd prefer to use the maesri and maeploy curry pastes, but
>> DR> I'm not sure as to any rules as to the additions and
>> DR> amounts thereof of the other ingredients.
>>
>> There are a number of recipes for pastes that could be found
>> with perhaps: thai curry paste recipe. It may be more convenient
>> to buy curry pastes but you can make them yourself and addition
>> of other ingredients is surely "to taste". I don't think there
>> is any need to be politically correct :-)
>
> To help you get started making your own, here a few homemade Thai Curry
> recipes:
>
> 1. Panang Curry (Nam Prig Gaeng Panang) Especially good with beef or
> chicken dishes that are cooked in coconut milk. (makes ½ cup or up to 1
> cup
> if ground with water)
>
> Ingredients
>
> 7 small dried red chiles, Thai, Japanese, New Mexican or Californian
> 2 pieces kah (also called kalangal or lao) - there is NO substitute
> 2 pieces Kaffir lime rind - there is NO substitute
> ½ cup warm water
> 1 stalk lemon grass, bottom 6 in. Only
>
> ¼ cup finely chopped coriander (cilantro) root or the stems of cilantro
> ¼ cup (1 oz.) finely chopped yellow onion
> 2 tablespoons (1 oz.) finely chopped garlic
> 2 tsp coriander seed
> 1 tsp fennel or cumin seed
> 1 teaspoon shrimp paste
>
> Remove the stems and the seeds from the chiles. Soak the chiles, kah and
> Kaffir lime rind in the warm water for 15 minutes. Drain before using.
> Retain the water for grinding (see below) if necessary.
>
> Chop the chiles, kah, Kaffir lime rind and lemon grass finely. Combine
> the
> ingredients and pound or grind in a mortar or blender. If you use a
> blender, you may have to add a little water to aid in grinding. This will
> last in a tightly covered container in the refrigerator for up to 2 weeks
> or in the freezer for up to 6 months.
>
> 2. Green Curry (Nam Prig Gaeng Ki Warn)
> (makes ¼ cup or up to ½ cup if ground with water)
>
> Ingredients
>
> 2 pieces kah (also called kalangal or lao) - a form of ginger
> 2 pieces Kaffir lime rind
> ¼ cup warm water
>
> 7 (1 oz.) Serrano chiles
> 1 stalk lemon grass, bottom 6 in. Only
> ¼ cup finely chopped coriander (cilantro) root or the stems of cilantro
> ¼ cup (1 oz.) finely chopped yellow onion
> 2 tablespoons (1 oz.) finely chopped garlic
> 1 teaspoon shrimp paste
>
> Soak the kah and Kaffir lime rind in the warm water for 15 minutes. Drain
> before using. Retain the water for grinding (see below) if necessary.
>
> Remove the stems, but not the seeds, from the chiles and chop the chiles
> finely. Chop the kah, Kaffir lime rind and lemon grass finely. Add the
> remaining ingredients and pound or grind in a mortar or blender. If you
> use
> a blender, you may have to add a little water to aid in grinding. This
> will
> last in a tightly covered container in the refrigerator for up to 2 weeks
> or in the freezer for up to 6 months.
>
> 3. Red Curry I (Nam Prik King) Hot, rich and very fragrant (makes ¼ cup or
> up to ½ cup if ground with water)
>
> Ingredients
>
> 7 small dried red chiles, Thai, Japanese, New Mexican or Californian
> 2 pieces kah (also called kalangal or lao) - a form of ginger
> 2 pieces Kaffir lime rind
> ¼ cup warm water
> 1 stalk lemon grass, bottom 6 in.
>
> ¼ cup (1 oz.) finely chopped yellow onion
> 2 tablespoons (1 oz.) finely chopped garlic
> 1 teaspoon shrimp paste -get it at a Thai-Asian market
>
> Remove the stems and the seeds from the chiles. Soak the chiles, kah and
> Kaffir lime rind in the warm water for 15 minutes. Drain before using.
> Retain the water for grinding (see below) if necessary.
>
> Chop the chiles, kah, Kaffir lime rind and lemon grass finely. Combine
> the
> ingredients and pound or grind in a mortar or blender. If you use a
> blender, you may have to add a little water to aid in grinding. This will
> last in a tightly covered container in the refrigerator for up to 2 weeks
> or in the freezer for up to 6 months.
>
> 4. Red Curry II (Nam Prig Gaeng Pet) (makes ¼ cup or up to ½ cup if ground
> with water)
>
> Ingredients:
>
> 9 small dried red chiles
> 2 pieces kah (galangal)
> 2 pieces Kaffir lime rind
> 1/4 cup warm water
>
> 1 stalk lemon grass, bottom 6 inches only
>
> 2 tbs finely chopped garlic
> 1/4 cup finely chopped yellow onion
> 1 tsp shrimp paste
> 1/4 cup finely chopped coriander root or bottom inch of cilantro
>
> Procedu
>
> 1. Remove the stems and seeds from the chiles. Soak the chiles, kah and
> Kaffir lime leaves in the warm water at least 15 minutes. Drain, reserving
> the water if you'll be using a blender later.
>
> 2. Chop the chiles, kah, Kaffir lime leaves and lemon grass finely.
>
> 3. Combine all and pound in a mortar or grind in a blender, adding water
> as
> necessary, to form a smooth paste.
>
> 5. Roasted Red Curry (Nam Prik Pao)
>
> This is the authentic, traditional recipe. Reduce the amount of shrimp
> paste if you want, but don't eliminate it. A very strong odor will develop
> when you're frying the dried shrimp and shrimp paste, so either prepare it
> when no guests are around or on an outdoor BBQ, in which case, put the wok
> directly on the red-hot coals. It will keep up to six months in the
> 'fridge. The oil will rise to the top, so stir before using. Spread thinly
> on toast, serve as a cocktail snack, side dish or dip.
>
> Ingredients (makes 3 cups):
>
> 3 oz. wet tamarind or tamarind extract
> 1/2 cup granulated sugar
> 1/4 cup warm water
>
> 1/4 lb. dried New Mexico, California or hotter chiles
> 1 cup vegetable oil
>
> 1/2 cup finely chopped garlic
>
> 1 cup finely chopped yellow onion
>
> 1-1/4 cups dried shrimp
> 1/4 cup shrimp paste
>
> Procedu
>
> 1. Soak the wet tamarind in 3/4 cup warm water for 15 minutes, then press
> through a sieve, getting all the pulp you can, including the water. Scrape
> the outside of the sieve to get all the pulp. (skip this if using the
> concentrate)
>
> 2. Place the tamarind solution and sugar in a saucepan, adding 3/4 cup
> warm
> water if you use the concentrate). Bring to a boil and immediately remove
> from heat. Let cool to room temp.
>
> 3. Remove the stems and seeds from the chiles and tear into pieces no
> larger than 1" square. Heat a wok, add 1/2 cup oil and swirl over surface.
> Stir fry the chiles over moderate heat until they are deep red and lightly
> fragrant, but don't let them burn. Remove the chiles, but not the oil,
> from
> the wok and set them aside in a bowl.
>
> 4. Add 2 more Tbs oil to the wok and stir fry the garlic 'til lightly
> golden. Remove garlic, but not oil, and add it to the chiles.
>
> 5. Add another 2 Tbs oil to the wok and stir fry the onion 'til it's light
> golden. Again, remove and add to chiles and garlic.
>
> 6. Add 1/4 cup more oil to the wok, add the dried shrimp and cook for
> about
> 1 minute, then add the shrimp paste and stir fry 'til the color is uniform
> and the strong odor has subsided, 1 or 2 minutes. Add all the wok
> contents,
> including the oil, to the previously fried ingredients and allow to come
> to
> room temp.
>
> 7. Place the fried ingredients, oil and tamarind mixture in a food
> processor or blender and grind to a smooth paste, adding more oil if it
> seems dry. Store in closed jar.
>
>
> 6. Musman Curry (Nam Prik Gang Mussaman)(makes 1/2 cup or up to 3/4 cup if
> ground with water)
>
> Ingredients:
>
> 7 small dried red chiles
> 2 pieces kah
> 1/2 cup warm water
>
> 1 Tbs coriander seeds
> 1 tsp cumin or fennel seeds
> 1 tsp whole cloves
>
> 1 stalk lemon grass, bottom 6" (15 cm) only
> 2 Tbs garlic, finely chopped
> 1/4 cup yellow onion, finely chopped
> 1 tsp shrimp paste
> 1/2 tsp ground black pepper
> 1 tsp ground nutmeg
>
> 1. Remove the stems and the seeds from the chiles. Soak the chiles and kah
> in the warm water for 20 minutes. After soaking, drain, if you will be
> using a blender to grind the curry, retain the water.
>
> 2. Place the coriander seeds, cumin (or fennel) seeds and the cloves in a
> dry skillet and roast them over moderate heat until the cumin seeds have
> darkened, the cloves have turned green-grey and the mixture is very
> fragrant, about 2 minutes.
>
> 3. Chop the chiles, kah and lemon grass finely. Combine with the
> ingredients from 2. above and pound in a mortar with pestle or or grind in
> a blender, adding water from 1. above, as needed, to a smooth paste.
>
> 4. This will last in a tightly covered container in the refrigerator for
> up to 2 weeks or in the freezer for up to 6 months.
>
> 7. Peanut Curry (Nam Jim Tooa), makes about 3-1/2 cups
>
> Ingredients:
>
> 3 Tbs coriander seeds
> 2 Tbs cumin seeds
>
> 3 small dried red chiles
> 2 pieces kah
> 1/4 cup warm water
>
> 1 stalk lemon grass, bottom 6" only
> 1/4 cup finely chopped yellow onion
> 2 Tbs finely chopped garlic
> 1 tsp shrimp paste
> 1 Tbs ground white pepper
>
> 2 Tbs vegetable oil
> 4 cups thick coconut milk
>
> 3 Tbs fish sauce
> 1/4 cup granulated sugar
> 1-1/2 cups ground roasted unsalted peanuts
> [NOTE: pieces a little bit larger than grains of sand are about right]
>
> Procedu
>
> Roast the coriander and cumin seeds in a dry wok or skillet over medium
> heat until light brown, about 5 minutes, stirring frequently. Set aside.
>
> Remove the stems and seed from the chiles and soak them and the kah in the
> warm water for 15 minutes. Drain, discarding the water.
>
> Chop the chiles, kah and lemon grass finely. Pound or grind them, the
> onion, garlic, shrimp paste and pepper in a mortar or blender 'til smooth,
> adding a little coconut milk if needed to form a smooth paste.
>
> Heat a wok, add the oil and swirl over surface. Add the paste and stir-fry
> until it darkens and is fragrant. Add the fish sauce, sugar and ground
> peanuts. Stir to mix well. Add 1/4 cup of the coconut milk and stir over
> moderate heat 'til the mixture thickens. Continue adding the coconut milk
> 1/4 cup at a time.
>
> Use immediately or store in the 'fridge up to 2 weeks or in the freezer
> for
> 6 months.
>
> HTH ;-)
>
> --
> Nick. Support severely wounded and disabled Veterans and their families!
>
> Thank a Veteran and Support Our Troops. You are not forgotten. Thanks ! !
> !
> ~Semper Fi~

"Dee Randall" > wrote:
> Thanks for all the information.
> Regarding shrimp paste, in the fish sauce, it states
> "Shrimp paste produced in Hong Kong and Vietnam is typically a light
> pinkish gray while the type used for Thai cooking is darker brown. While
> all shrimp paste has a notoriously pungent odor, higher grades can have a
> more pleasant aroma."
>
> Can anyone recommend a higher grade brand of Thai shrimp paste? If one
> left out shrimp paste, would it still taste Ok, or just ok, or not ok at
> all? Actually I can tolerate a little of that shrimp paste, as I do eat
> kimchee, but I don't know if I could get thru a recipe using it.

Shrimp paste, like fish sauce, can be overpowering if you use more than you
like, but is essential! Do everything tastefully.
>
> I'm going to have to keep a sharper eye out for a keefir lime the next
> time I get to an Asian market. But I've tried using shrimp paste in my
> house 30 years ago and have not cooked with it again, so I was hoping to
> use the container type only to get away from using the actual shrimp
> paste.

Kaffir lime rind (pew makroot) should also be available in an Asian market.
>
> I'm curious about the peanut curry; would you put any vegetables or meat
> in this, if so, what might it be -- I just bought a big bag of raw
> peanuts, so this might be something for me to aim for. It will
> definitely have to wait until I get a new stove; my oven is on the blink.
> (Or I could use my small oven, I guess.)

No! It's primarily used as a dipping sauce for pork or chicken sate. Follow
the recipe for the first batch, then do what you want.

--
Nick. Support severely wounded and disabled Veterans and their families!

Thank a Veteran and Support Our Troops. You are not forgotten. Thanks ! ! !
~Semper Fi~

Dee Randall wrote:

> After making a number of curries using canned and container'd curry pastes
> (red, green, sour & Massamum), and following most of their recipes on the
> back, and some of their on-line recipes, I am still confused about whether
> to use
> "lime, tamarind, fish sauce, palm sugar" (and dare I say 'more chiles') IN
> ADDITION to the curry paste, in most instances or in just some instances.
>
> I'd prefer to use the maesri and maeploy curry pastes, but I'm not sure as
> to any rules as to the additions and amounts thereof of the other
> ingredients.
> Thanks,
> Dee Randall
>
>

Hi -

This is a Massuman recipe by Kasma Loha-unchit. It comes from her site,
though it appears not to be available there at the moment, though other
ones are (seehttp://www.thaifoodandtravel.com/recipe.html). This recipe
is quite complete, and works well. I have modified it a little, my notes
say, though I can't remember how (probably just numbering the steps).

Easy Massaman Curry with Chicken
(Gkaeng Massaman Gkai)

by Kasma Lohi-unchit (http://www.thaifoodandtravel.com)
[Modified slightly]

1*2 Cups coconut milk (One 12-oz can is OK)
3 Tbs. Massaman curry paste
2 Tbs. Fish sauce (näm bplah), or to taste
1 Tbs. Palm or coconut sugar, or to taste
1*2 tsp. Tamarind water (about one 1/2-inch chunk of wet tamarind
dissolved in 1*2 Tbs. water, pulp removed)
1 lb. Boneless chicken breast or thigh meat, cut into bite-size chunks
1/2 Lb. Mushrooms
8*10 Baby pearl onions, or about half a dozen small boiling onions,
skin removed, or 4 or 5 diced scallions
2*3 Tbs. Unsalted roasted peanuts, ground finely
2 Tbs. Whole raw peanuts
8 oz. Can of Pineapple, diced (juice <may> be used as a sweetener too)
Slivered fresh hot peppers as desired (can be omitted, too)

1. If using canned coconut milk, do not shake can before opening, so the
cream stays on top. Spoon about 2/3 cup of this thick cream into a
medium-size saucepan or wok. Heat over medium to high heat, reducing it
until it is bubbly and oil begins to separate from it (3*5 minutes).

2. Add the curry paste, mashing it to mix with the cream. Fry the paste
in the cream a few minutes until it is aromatic.

3. Add the ground peanuts and some of the remaining milk, enough to
make a smooth, thick sauce.

4. Season with the fish sauce and palm sugar.

5. Add the cut chicken and sauté it over medium heat in the creamy
sauce, until the pieces change color and are no longer pink and raw on
the outside. At this point the chicken will start to let out the juices
inside. The mixture may appear wetter, but if it is still dry and there
is little sauce, add more coconut milk to constitute a sauce to the
lightness or thickness you desire (Although if you do add mushrooms in
the next step, they will add moisture too).

6. Add the mushrooms and raw peanuts and stir into the curry mixture.
Cover the saucepan with a lid and lower heat.

7. Simmer for about 10 minutes. Stir the curry and check its
consistency. The chicken should be in a rich sauce. If the sauce is too
thick, add more coconut milk. Stir in the baby pearl onions/scallions.
If using boiling onions, cut in halves or in quarters, depending on
their size, before adding. Cover and allow to simmer another 5*10
minutes, or until the potatoes and onions are tender.

8. Taste the curry sauce. Sprinkle in more fish sauce and palm sugar as
needed to adjust the flavors to your liking. (Some brands of paste
already have a lot of salt and sugar added.) The curry should be on the
sweet side. If you wish the curry to be hotter, add the slivered hot
peppers. Stir in a small amount of tamarind water and simmer a minute
more to blend in its flavor. Serve hot with plain steamed rice (jasmine
rice if available).


Notes and Pointers:

As a Muslim curry, massaman curry is usually made with beef and goat
meat, stewed in a rich and sweet peanut-based coconut sauce. I have
adapted this recipe for chicken for those who are trying to reduce red
meat in their diet, but it is delicious made with lamb (see the next
recipe on page 00, which uses paste made from scratch). Vegetarians can
try this curry with a firm, pressed tofu and string beans, or with mixed
vegetables, such as eggplant, cauliflower, potatoes, mushrooms and
golden squash (kabocha, banana or butternut squash). You can also make
the sauce by itself to spoon over grilled fish or shrimp. In fact, by
following the first few steps you can make a quick peanut sauce for your
satay, but use an extra amount of ground roasted peanuts for added
nuttiness.

Many cookbooks advise you to use peanut butter for making peanut sauces,
but I think peanut butter always tastes like peanut butter no matter
what you do to it. Freshly ground, unsalted, roasted peanuts make peanut
sauces that are fresher and more natural tasting. Use a clean coffee
grinder to help you grind the nuts. Shake as you do this to keep the
nuts as loose as possible. If you wish to make this curry with beef, use
a chuck roast or stew meat. Precook the beef 1 - 1.5 hours in a small
volume of water, or use the light, watery part of the coconut milk at
the bottom of the can. For 1- 2 pounds of meat, use about 1/4 cup of
liquid. You won¹t need much, as beef has lots of its own juices which
will cook out in a matter of minutes. Heat the meat with the liquid in a
pot; cover and simmer over low heat until the meat is well cooked but
still slightly chewy. Stir occasionally. Check after an hour. If the
beef is stewing in a lot of juices, cook uncovered over a higher heat
the balance of the time to dry up most of the juices. Follow the
recipe, substituting the precooked meat and its juices for the chicken.

Beef should be precooked before stewing in the curry sauce because the
length of time needed to cook meat until it is tender would likely cause
a breakdown in the coconut cream, making the curry oily and causing the
cream to form curds. More coconut milk would have to be added later on
to reconstitute the sauce to its rich, smooth texture, thereby making
the curry unnecessarily high in calories.

For a fuller flavored curry, I like to combine two different brands of
massaman paste, Mae Ploy and Mae Anong, to take advantage of the
strengths of each. But if you want to stick to only one brand, Mae Ploy
makes a more pungent curry, while Mae Anong is mellow with a roasted
fragrance. Pa-Siam (with a chicken as its logo) is also good and more
like Mae Ploy. The preferred canned coconut milk for this recipe is the
richer Mae Ploy brand. Massaman curry is not a sour curry; use only a
small amount of tamarind water for a subtle fruity tang, which helps
pull together some of the spice flavors and gives the curry a
distinctive character. Just as the sweet flavor is often used as a
balancing agent, in this case the sour, too, adds its own balance.

ian wrote:
>
> Hi -
>
> This is a Massuman recipe by Kasma Loha-unchit. It comes from her site,
> though it appears not to be available there at the moment, though other
> ones are (seehttp://www.thaifoodandtravel.com/recipe.html). This recipe
> is quite complete, and works well. I have modified it a little, my notes
> say, though I can't remember how (probably just numbering the steps).
>
> Easy Massaman Curry with Chicken
> (Gkaeng Massaman Gkai)
>
> by Kasma Lohi-unchit (http://www.thaifoodandtravel.com)
> [Modified slightly]
>
> 1*2 Cups coconut milk (One 12-oz can is OK)
> 3 Tbs. Massaman curry paste
> 2 Tbs. Fish sauce (näm bplah), or to taste
> 1 Tbs. Palm or coconut sugar, or to taste
> 1*2 tsp. Tamarind water (about one 1/2-inch chunk of wet tamarind
> dissolved in 1*2 Tbs. water, pulp removed)
> 1 lb. Boneless chicken breast or thigh meat, cut into bite-size chunks
> 1/2 Lb. Mushrooms
> 8*10 Baby pearl onions, or about half a dozen small boiling onions,
> skin removed, or 4 or 5 diced scallions
> 2*3 Tbs. Unsalted roasted peanuts, ground finely
> 2 Tbs. Whole raw peanuts
> 8 oz. Can of Pineapple, diced (juice <may> be used as a sweetener too)
> Slivered fresh hot peppers as desired (can be omitted, too)
>

Based on your ingredients, I would say (almost without a doubt) that
your modifications are the addition of mushrooms and pineapple. Those
are not common additions to massaman (I'm not making judgment on them).

Rona Y wrote:

> ian wrote:
>
>>Hi -
>>
>>This is a Massuman recipe by Kasma Loha-unchit. It comes from her site,
>>though it appears not to be available there at the moment, though other
>>ones are (seehttp://www.thaifoodandtravel.com/recipe.html). This recipe
>>is quite complete, and works well. I have modified it a little, my notes
>>say, though I can't remember how (probably just numbering the steps).
>>
>>Easy Massaman Curry with Chicken
>>(Gkaeng Massaman Gkai)
>>
>>by Kasma Lohi-unchit (http://www.thaifoodandtravel.com)
>>[Modified slightly]
>>
>>1*2 Cups coconut milk (One 12-oz can is OK)
>>3 Tbs. Massaman curry paste
>>2 Tbs. Fish sauce (näm bplah), or to taste
>>1 Tbs. Palm or coconut sugar, or to taste
>>1*2 tsp. Tamarind water (about one 1/2-inch chunk of wet tamarind
>> dissolved in 1*2 Tbs. water, pulp removed)
>>1 lb. Boneless chicken breast or thigh meat, cut into bite-size chunks
>>1/2 Lb. Mushrooms
>>8*10 Baby pearl onions, or about half a dozen small boiling onions,
>> skin removed, or 4 or 5 diced scallions
>>2*3 Tbs. Unsalted roasted peanuts, ground finely
>>2 Tbs. Whole raw peanuts
>>8 oz. Can of Pineapple, diced (juice <may> be used as a sweetener too)
>>Slivered fresh hot peppers as desired (can be omitted, too)
>>
>
>
> Based on your ingredients, I would say (almost without a doubt) that
> your modifications are the addition of mushrooms and pineapple. Those
> are not common additions to massaman (I'm not making judgment on them).
>

Good catch, and you are probably right. I used to add mushrooms to
almost everything.

Cheers,

Ian