0

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!

Original curry recipe:

  1. Fry tofu in oil in a non-stick pan.
  2. Bring coconut milk to a boil, add curry paste.
  3. Add tofu and any other veggies.
  4. Simmer for >= 15 minutes.
cellepo
  • 209
  • 1
  • 7

5 Answers5

3

If available, add Kaffir Lime leaves to the coconut milk. They go a surprisingly long way in adding a more authentic Thai taste. It adds more sweet & savory flavor; not like something like Bay leaves at all.

cellepo
  • 209
  • 1
  • 7
2

Toast the curry paste in oil before adding to coconut milk. Toasting brings out the flavor of the spices in the paste, just like the classic technique of toasting spices themselves.

Community
  • 1
cellepo
  • 209
  • 1
  • 7
2

Use a thicker coconut milk (like 'Chef's Choice' brand). Cheaper brands are less thick, and do so by just having more water.

Thicker coconut milk also is more intensely flavored (including sweeter).

Cascabel
  • 58,695
  • 27
  • 187
  • 326
cellepo
  • 209
  • 1
  • 7
2

Add a tiny bit of fish sauce (depending on how strictly vegetarian you are). It really adds a little something to a curry.

user141592
  • 10,606
  • 3
  • 42
  • 45
-2

Fry the tofu ideally in a cast iron pan. Otherwise anything but non-stick is also more preferable (i.e: steel). That helps caramelize the surface more, which non-sticks don't really do at all (they just singe).

cellepo
  • 209
  • 1
  • 7