I have a recipe for Thai Green Curry that calls for evaporated milk, which I don't have. I do have sweetened condensed milk, will that do?
I love Panang curry and Thai food in general. However, whenever I try to make curry at home it always comes out as indistinguishable from Red curry. What's the
I have just watched the A-Team film and B.A. seems to have an obsession with something called Curried Tapenade? My experience of Tapenade is that it's a Olive b
It's become something of a quest for me to find a curry recipe that tastes like the curry you get from an Indian Takeaway. I'm getting close with the consisten
I love massaman, green curry, red curry, yellow curry, etc. Can any of these be made quickly at home with only 4-5 ingredients?
I made some Thai red curry a few days ago. It turned out pretty well. The only problem is that it was fairly runny. I thickened it up with a slurry which helped
We have a large granite (I think) mortar and pestle, and while keeping it clean generally doesn't seem too difficult, I have absolutely no idea how to avoid it
Does anyone have experience trying to form a curry with nut starch? Can I make it work at all? Will I need less oil because the nut carries some of it's own?
I'm trying to recreate a dish I had at Alinea a while ago. Their forum actually had a good start for this dish: The garnishes on the surface are Hawaiian
I really want to start experimenting with indian food, without relying on jars of paste. I am looking for any good information so: What spice
I have a recipe for making a madras, and it suggests substituting chilli powder for the chilli's, but doesn't suggest how. Wondering of anyone can give me a po
I usually cook Chicken curry in pressure-cooker so that it gets done fast. I usually get advice for expert cooks that its better to cook it in a pan on low heat
A lot of Indian curry recipes have a step where you're told to cook an onion-tomato-spices mixture "until the oil separates". Despite having tried cooking such
One of the curry recipes in the book "50 great curries of India" says "Heat the oil in a cooking pot and fry the onions until deep pink." I think I know what it
I have a meal planned in a few days and it calls for lemon grass. Problem is I've been to the store a couple of times and they don't have it. (the store is
I make green curry paste with green peppers as main ingredient. I put all ingredients in the processor, and keep the paste in a closed jar in the fridge. It sti
A lot of my favorite curry recipes have a yogurt based sauce in them, but on a pretty regular basis when I make them, the yogurt ends up splitting into basicall
I've seen a lot of recipes specifying "yoghurt" when making an indian-style curry, but very rarely do they specify what type. The problem is compounded for me
I mostly make curry from scratch. However some recipes (kedgeree)call for using curry powder. I can never get the mix right. Is there a standard spice mix subs
For egg curry, I boil the eggs, shell them, pierce them with a fork and deep fry them. Then I prepare the gravy and pressure cook the eggs and the gravy. Anyt