Comments on: Coconut Curry Stir Fry: The Wow Factor http://worstcookever.net/2008/08/11/coconut-curry-stir-fry-the-wow-factor/ Just another WordPress weblog Thu, 09 Sep 2010 21:37:22 +0000 http://wordpress.org/?v=2.5.1 By: Tom http://worstcookever.net/2008/08/11/coconut-curry-stir-fry-the-wow-factor/#comment-2877 Tom Mon, 08 Dec 2008 19:00:44 +0000 http://worstcookever.net/?p=397#comment-2877 going to go and make your zen ginger chicken soup now. om nom nom nom going to go and make your zen ginger chicken soup now. om nom nom nom

]]> By: Tom http://worstcookever.net/2008/08/11/coconut-curry-stir-fry-the-wow-factor/#comment-2876 Tom Mon, 08 Dec 2008 18:59:56 +0000 http://worstcookever.net/?p=397#comment-2876 Fresh ingredients make a difference... If you're going down the thai route, it really is worth making your own curry paste - it's not especially difficult, just blend chillis, galangal, ginger, lots and lots of coriander (cilantro), lime, onion and garlic. but if not, go with curry paste (it shouldn't be hard to find) and pep it up with fresh coriander and chilli Indian style is trickier with the dry-roasting and grinding, haven't tried that yet. but I've never made a successful curry with powder, even really fancy expensive powders :( Fresh ingredients make a difference…

If you’re going down the thai route, it really is worth making your own curry paste - it’s not especially difficult, just blend chillis, galangal, ginger, lots and lots of coriander (cilantro), lime, onion and garlic.

but if not, go with curry paste (it shouldn’t be hard to find) and pep it up with fresh coriander and chilli

Indian style is trickier with the dry-roasting and grinding, haven’t tried that yet. but I’ve never made a successful curry with powder, even really fancy expensive powders :(

]]> By: Jonathan http://worstcookever.net/2008/08/11/coconut-curry-stir-fry-the-wow-factor/#comment-1766 Jonathan Wed, 27 Aug 2008 19:01:52 +0000 http://worstcookever.net/?p=397#comment-1766 I'm thinking it might be missing a bit of a sour aspect. Maybe some tamarind or yogurt or something... I’m thinking it might be missing a bit of a sour aspect. Maybe some tamarind or yogurt or something…

]]> By: Brien http://worstcookever.net/2008/08/11/coconut-curry-stir-fry-the-wow-factor/#comment-1574 Brien Fri, 22 Aug 2008 05:01:32 +0000 http://worstcookever.net/?p=397#comment-1574 I would ditch the soy sauce (too "dark" of a flavor), and the basil (A. Basil doesnt party with yellow curry, but she rocks out with green curry & B. Italian basil ain't the real deal, you need Thai Basil [Ocimum basilicum thyrsiflora] which, in my experience, doesn't live at wegmans - try the sketchiest, smelliest Asian market you can find, they might have it ). Also, curry paste is way better than powder, again if you can find it. Too many veggies, by the looks of the picture. When I make cocconut milk/Thai-style curries, I go with the meat (or tofu), and at most, three different veggies (e.g onion, zucchini/yellow squash, and bok choy). It leaves more "room" for the sauce to shine through. Also, splitting the cocconut milk (I use Goya in the can, btw. Cheap and delicious) in half makes a big difference. Half at the beginning, with some stock, while cooking everything through. Half right at the end, just before serving. Thats just my take, ymmv. Really enjoying the site. Here's mine, if you're so inclinded - tomatoeggnoodles.blogspot.com. But be warned, I suck at keeping it updated. I would ditch the soy sauce (too “dark” of a flavor), and the basil (A. Basil doesnt party with yellow curry, but she rocks out with green curry & B. Italian basil ain’t the real deal, you need Thai Basil [Ocimum basilicum thyrsiflora] which, in my experience, doesn’t live at wegmans - try the sketchiest, smelliest Asian market you can find, they might have it ). Also, curry paste is way better than powder, again if you can find it.

Too many veggies, by the looks of the picture. When I make cocconut milk/Thai-style curries, I go with the meat (or tofu), and at most, three different veggies (e.g onion, zucchini/yellow squash, and bok choy). It leaves more “room” for the sauce to shine through.

Also, splitting the cocconut milk (I use Goya in the can, btw. Cheap and delicious) in half makes a big difference. Half at the beginning, with some stock, while cooking everything through. Half right at the end, just before serving.

Thats just my take, ymmv. Really enjoying the site. Here’s mine, if you’re so inclinded - tomatoeggnoodles.blogspot.com. But be warned, I suck at keeping it updated.

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