I often read that salt is added 'to taste' - and I try to keep adding salt until my curries taste right. However, on occasion my fingers are
I have three day old green coconut chicken curry in the fridge and am wondering if coconut milk goes bad very quickly. (This is complicated sl
Sometimes when pre-cooking chicken for a curry week, the chicken cuts doesn't keep its shape. It starts to get a bit stringy and losing the "smooth" shape that
In Thai cooking, for curries I notice two different methods. One is where the coconut cream is put to boil and then the curry paste is added and rest of the ing
I have made chicken tikka masala recently and it turned out alright. I got the texture and look properly, but, however, the taste seems a bit off. I have used t
Help! I have tried making Panang Curry several times at home with the canned pre-made paste (forgot the brand name) and it just doesn't taste like the restauran
I'm on the low fodmap diet so i tried making my own thai curry paste (without shallots or garlic). Here are the ingredients that i used: 1/4 cup coriander leav
Looking for simple tips to improve my curries made from paste. I know of a few answers I've learned, but looking for others... Thanks! Origi
This is my first post, so please be gentle. I am cooking chicken Vindaloo and I'm trying to get a bit creative. I have never heard of adding wine to vindaloo,
I am trying this recipe which requires preparation of a green curry paste with lime juice as one of the ingredients. Once the paste is prepared, I add it to a p
I come from Indonesia, but you might be more accustomed to Thai cuisine, so I use the term Thai curry in the title because the curries are similar. no, really.
when I am cooking curry, I add chopped tomatoes. I cook the tomatoes for 30+ minutes. In spite of this the tomatoes do not fully dissolve by the end of cooking
Is turmeric known to have any binding properties? Wikipedia doesn't mention anything, and a google search only relates to iron binding properties of turmeric
I will attempt to cook a Thai Green Chicken Curry. I'll be using cubed boneless chicken thigh which I would like to brown really well. I remember reading somewh
So, I've worked with Thai curry before and reviewed the post about "When to prefer yogurt, cream, and coconut milk in an Indian vegetarian dish to make it cream
The Chicken Korma recipe that I've been making always seems to separate near the end of preparation. This ranges from small lumps forming too yellow water raisi
I was cooking for a party and ground my raw onions, added to oil and then added meat. Now the curry is sweet and smells like raw onion. How do I save this curry
I'm mastering my vegetable curry recipe and while it is spectacular in its current form using heavy whipping cream, I have some wild notion that the recipe woul
I've been experimenting with making green thai curry paste this week and I have a pretty decent tasting curry resulting right now. However, in all the green cu
I have a 'Parampara' branded Butter Chicken spice mix packet that is meant to be cooked with diced chicken thigh. The directions on the packet suggest frying th