http://www.ucancookthai.com/language...odle-curry.htm

I made that to take it on X'Mas day and it was yummy. I didn't do the
pickled mustard and stuff; I only made the crunch topping using egg
noodle

On Jan 8, 11:12*am, amandaF > wrote:
> http://www.ucancookthai.com/language...es/noodle/cont...
>
> I made that to take it on X'Mas day and it was yummy. *I didn't do the
> pickled mustard and stuff; I only made the crunch topping using egg
> noodle

Hi Amanda, I have recently been introduced to Thai Food and want to
learn more. Thanks for the website, I've bookmarked it!!

What kinds of curry do I need to get a rather hot/very warm flavor? It
seems like I have to use a lot of curry powder to get a strong flavor,
muchless one with heat. Is this correct that it takes a lot of curry?
or am I missing something here??

Thanks for any help. I went to Penzys spice website but there was no
breakdown on the different curries and what the different flavors
were.
Nan in DE, USA

Nan wrote on Thu, 8 Jan 2009 08:55:38 -0800 (PST):

> On Jan 8, 11:12 am, amandaF > wrote:
>> http://www.ucancookthai.com/language...es/noodle/cont...
>>
>> I made that to take it on X'Mas day and it was yummy. I
>> didn't do the pickled mustard and stuff; I only made the
>> crunch topping using egg noodle

> Hi Amanda, I have recently been introduced to Thai Food and
> want to learn more. Thanks for the website, I've bookmarked
> it!!

> What kinds of curry do I need to get a rather hot/very warm
> flavor? It seems like I have to use a lot of curry powder to
> get a strong flavor, muchless one with heat. Is this correct
> that it takes a lot of curry? or am I missing something here??

Have you tried Thai curry pastes for a more authentic flavor? The red is
hotter than the green, usually.
--

James Silverton
Potomac, Maryland

Email, with obvious alterations: not.jim.silverton.at.verizon.not

On Jan 8, 9:52*am, "James Silverton" >
wrote:
> *Nan *wrote *on Thu, 8 Jan 2009 08:55:38 -0800 (PST):
>
> > On Jan 8, 11:12 am, amandaF > wrote:
> >>http://www.ucancookthai.com/language...es/noodle/cont....
>
> >> I made that to take it on X'Mas day and it was yummy. *I
> >> didn't do the pickled mustard and stuff; I only made the
> >> crunch topping using egg noodle
> > Hi Amanda, I have recently been introduced to Thai Food and
> > want to learn more. Thanks for the website, I've bookmarked
> > it!!
> > What kinds of curry do I need to get a rather hot/very warm
> > flavor? It seems like I have to use a lot of curry powder to
> > get a strong flavor, muchless one with heat. *Is this correct
> > that it takes a lot of curry? or am I missing something here??
>
> Have you tried Thai curry pastes for a more authentic flavor? The red is
> hotter than the green, usually.

This recipe asks forn Thai red curry paste as well as Curry powder
which I took it as Indian version but the type used in SE Asian fits
bettre in my opinion. We have learned that the pacakged from Fiji (not
Indian) work better for the type of meat curry we make back home.

> --
>
> James Silverton
> Potomac, Maryland
>
> Email, with obvious alterations: not.jim.silverton.at.verizon.not

In article
>,
Nan > wrote:

[deleted everything as I have that person killfiled]

> What kinds of curry do I need to get a rather hot/very warm flavor? It
> seems like I have to use a lot of curry powder to get a strong flavor,
> muchless one with heat. Is this correct that it takes a lot of curry?
> or am I missing something here??

"Curry powder" is a shortcut for Westerners who don't want to learn what
spices to put in. I understand that curry powder is not used elsewhere.
Since I'm a Westerner, I use curry powder.

More curry powder will give a stronger flavor, but most curry powder
I've seen in the US has very little heat, so adding more won't help the
heat much. The easiest way that I can see to add heat is to add cayenne
pepper to taste. Long cooking will diminish the heat, so it's better to
add it later in cooking.

> Thanks for any help. I went to Penzys spice website but there was no
> breakdown on the different curries and what the different flavors
> were.

I thought that they have quite a bit of information. I buy their sweet
curry by the bag. My wife doesn't like spicy food, so the rest of us
add the heat at the table.

--
Dan Abel
Petaluma, California USA

On Jan 8, 12:45*pm, Dan Abel > wrote:
> In article
> >,
>
> *Nan > wrote:
>
> [deleted everything as I have that person killfiled]
>
> > What kinds of curry do I need to get a rather hot/very warm flavor? It
> > seems like I have to use a lot of curry powder to get a strong flavor,
> > muchless one with heat. *Is this correct that it takes a lot of curry?
> > or am I missing something here??
>
> "Curry powder" is a shortcut for Westerners who don't want to learn what
> spices to put in. *I understand that curry powder is not used elsewhere.. *
> Since I'm a Westerner, I use curry powder.
>
> More curry powder will give a stronger flavor, but most curry powder
> I've seen in the US has very little heat, so adding more won't help the
> heat much. *The easiest way that I can see to add heat is to add cayenne
> pepper to taste. *
I would use chiili powder and/or caynne powder both.


> Long cooking will diminish the heat, so it's better to
> add it later in cooking.
>
> > Thanks for any help. *I went to Penzys spice website but there was no
> > breakdown on the different curries and what the different flavors
> > were.
>
> I thought that they have quite a bit of information. *I buy their sweet
> curry by the bag. *My wife doesn't like spicy food, so the rest of us
> add the heat at the table.
>
> --
> Dan Abel
> Petaluma, California USA
>

Nan wrote:

> Hi Amanda, I have recently been introduced to Thai Food and want to
> learn more. Thanks for the website, I've bookmarked it!!
>
> What kinds of curry do I need to get a rather hot/very warm flavor? It
> seems like I have to use a lot of curry powder to get a strong flavor,
> muchless one with heat. Is this correct that it takes a lot of curry?
> or am I missing something here??

Rather than using more curry powder, you need to use a hotter curry.
Generic curry powders in North America are not hot, so adding more just
gives you a stronger flavour of the non hot spice mix. You can buy hot
curry powders. I prefer to use curry pastes, which come in mild, medium
and hot. You can add some hot spice to kick it up. You can add cayenne
or some hot peppers to our dishes.

On Jan 8, 3:41*pm, Dave Smith >
wrote:
> Nan wrote:
> > Hi Amanda, I have recently been introduced to Thai Food and want to
> > learn more. Thanks for the website, I've bookmarked it!!
>
> > What kinds of curry do I need to get a rather hot/very warm flavor? It
> > seems like I have to use a lot of curry powder to get a strong flavor,
> > muchless one with heat. *Is this correct that it takes a lot of curry?
> > or am I missing something here??
>
> Rather than using more curry powder, you need to use a hotter curry.
Just add red chilli powder that comes in hot and mild versions.
Cumin, coriender powder and tumeric alone will not give the hot taste
that Thai dishes are known for.


> Generic curry powders in North America are not hot, so adding more just
> gives you a stronger flavour of the non hot spice mix. *You can buy hot
> curry powders. I prefer to use curry pastes, which come in mild, medium
> and hot. *You can add some hot spice to kick it up. You can add cayenne
> or some hot peppers to our dishes.

On Jan 8, 8:55*am, Nan > wrote:
> On Jan 8, 11:12*am, amandaF > wrote:
>
> >http://www.ucancookthai.com/language...es/noodle/cont...
>
> > I made that to take it on X'Mas day and it was yummy. *I didn't do the
> > pickled mustard and stuff; I only made the crunch topping using egg
> > noodle
>
> Hi Amanda, I have recently been introduced to Thai Food and want to
> learn more. Thanks for the website, I've bookmarked it!!

Glad you like the recipe an dthe site.
>
> What kinds of curry do I need to get a rather hot/very warm flavor?
Well, I was lucky that almost a year ago, I saw Thai red curry paste
with no artificial flavor sold in an airtight sealed packaged in high
quality plastic and so I bought it, used a bit to make curry - I
didn't follow any recipe and so it wasn't good - and saved the rest in
spaghetti sauce bottle. It was a rather boig package and so there
were a lot left.
I thought that the quakity wouldn't be good anymore but it took some
effort to open that spaghetti jar, hearing a vaccum popponmg sound and
so the spice seemed protected sn it was in great condition.
> It
> seems like I have to use a lot of curry powder to get a strong flavor,
> muchless one with heat. *Is this correct that it takes a lot of curry?
> or am I missing something here??

That particular recipe gave detail info on spice and I just followed
that. Aside from Thia red curry paste, when it says "curry powder", I
just used the one sold in Indian grocery store that are from Fiji .
(I learned from a friend that the ones from Fiji has similar taste to
the one back home in Burma and hence same as in Thailand more or
less.)
>
> Thanks for any help. *I went to Penzys spice website but there was no
> breakdown on the different curries and what the different flavors
> were.
> Nan in DE, USA

The Figi one I bought said "Meat Masala" on the package but I'd say if
you buy the one that has the exact word of "Curry powder", that would
work too. Avoid buying spice package made for specific Indian recipes
such as Vindaloo or Chicken Muglai, etc.

The mian ingredient in the one sold with the label "Curry Powder"
would be cumin, coriender, and tumeric powder.