This Thai Prawn Curry I do... (advice)
Discussion
Years ago I posted up about a Thai prawn curry I do. I have been doing it since 2005 but am always tweaking it - I'm now after advice on things to assist in my tweaking.
Currently I am using Madras Curry Paste, adding fresh garlic, fresh ginger, lime juice, warming that and then adding two cans of coconut milk. I then add a stick of lemon grass, more lime, pepper, fish sauce, soy sauce and sesame oil. When readi to eat I add some uncooked prawns, then I add loads of fresh coriander to the wok. Once the other half and kids have had their helpings I will then add bird eye chillis / scotch bonnets.
Works quite well like that - I have in the past blended down spring onions and coriander and used chicken stock, not convinced about the flavour as it seemed weaker. Have also used Kaffir Lime leaves, again, not much difference here to using lime juice from limes.
Should I be using both fish sauce and soy sauce - don't they do the same thing pretty much?
Any ideas on some ingredients I should be using or anything to tweak it and make it better?
Thanks
Currently I am using Madras Curry Paste, adding fresh garlic, fresh ginger, lime juice, warming that and then adding two cans of coconut milk. I then add a stick of lemon grass, more lime, pepper, fish sauce, soy sauce and sesame oil. When readi to eat I add some uncooked prawns, then I add loads of fresh coriander to the wok. Once the other half and kids have had their helpings I will then add bird eye chillis / scotch bonnets.
Works quite well like that - I have in the past blended down spring onions and coriander and used chicken stock, not convinced about the flavour as it seemed weaker. Have also used Kaffir Lime leaves, again, not much difference here to using lime juice from limes.
Should I be using both fish sauce and soy sauce - don't they do the same thing pretty much?
Any ideas on some ingredients I should be using or anything to tweak it and make it better?
Thanks
Thx for the replies.
The paste is what makes the base of this, and the reason I use Madras is because that's about the hottest you can get in supermarkets! Back in the day you could get Jalfrezi paste, but I've not seen it for years. Madras is hotter but less flavour. That does come through at the end dish - for me anyway.
I have tried to make it less hot more floral / genuine. I add my heat at the end with the scotch bonnets.
Galangal - what is that and where do you get it?
Thickness is what seems lacking. Flavour is there in abundance - its rude! But I would like some more thickness in the sauce.
The paste is what makes the base of this, and the reason I use Madras is because that's about the hottest you can get in supermarkets! Back in the day you could get Jalfrezi paste, but I've not seen it for years. Madras is hotter but less flavour. That does come through at the end dish - for me anyway.
I have tried to make it less hot more floral / genuine. I add my heat at the end with the scotch bonnets.
Galangal - what is that and where do you get it?
Thickness is what seems lacking. Flavour is there in abundance - its rude! But I would like some more thickness in the sauce.
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