Author Topic: Recipe Review- Thai Red Curry- EDC  (Read 3178 times)

Offline Caroline J

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Recipe Review- Thai Red Curry- EDC
« on: October 05, 2009, 05:59:27 am »
Recipe Name: Thai red curry
Book Name: EDC
Tweaking details: Next time I would use more paste, as it was a bit bland.  Would also use coconut cream as with the milk it was a bit lacking.
Review: Ok for someone who likes their Thai food very, very mild.  Easy to make (once you have made the paste in advance, as that's a little time consuming).
Score: (out of 5*) 3
« Last Edit: October 05, 2009, 06:02:33 am by Caroline J »

Offline meganjane

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Re: Recipe Review- Thai Red Curry- EDC
« Reply #1 on: October 15, 2009, 04:09:40 pm »
I made this, but not as a paste to keep, I made enough to use that night as I didn't have enough chillies
These are my changes:

3 chillies
1 tsp turneric
5 shallots
2 cloves garlic
3cm piece ginger
no limes as I didn't have any, so instead used 4 kaffir lime leaves ( I keep them in the freezer)
2 lemongrass stalks
30g peanut oil
2 tbsp fish sauce
4 shallots

I then cooked this mixture after adding a small can of coconut cream.
I used the whole lot to make a Thai Chicken Curry and it was delicious, very authentic tasting.
A great cook is one who can rustle up a fabulous family meal with some freezer burnt chops, wilted carrots, sprouting potatoes and cabbage that's gone brown on the cut edges.
The Bush Gourmand

Offline Thermomixer

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Re: Recipe Review- Thai Red Curry- EDC
« Reply #2 on: October 16, 2009, 03:29:46 am »
Sounds very good - can just taste that refreshing mixture of ginger, lemongrass, lime leaf and fish sauce.
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Offline hstevens

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Re: Recipe Review- Thai Red Curry- EDC
« Reply #3 on: January 03, 2013, 08:33:10 am »
I made this as my first meal and it was really delicious. I did not have the ingredients to make the paste on hand, so I used the Ayam brand which tasted amazing. The sauce was a very lovely consistency (velvety and perfectly combined). I used the same amount I would have used on the stove top (a couple of desertspoons full). Just right. It fed four adults well.
Will definitely be making it again. I followed the recipe to the letter, being my first effort ! ;D

Offline ajf

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Re: Recipe Review- Thai Red Curry- EDC
« Reply #4 on: February 06, 2013, 11:14:21 pm »
The recipe in the EDC says to use 600g of chicken - could I possibly up the recipe to 1kg of meat for the same amount of sauce??  Please help! Angela

Offline cookie1

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Re: Recipe Review- Thai Red Curry- EDC
« Reply #5 on: February 07, 2013, 11:43:08 am »
I don't see why not, give it a go and see how things go. Don't overload your machine at anytime though.
May all dairy items in your fridge be of questionable vintage.

Offline goldfish

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Re: Recipe Review- Thai Red Curry- EDC
« Reply #6 on: February 07, 2013, 06:27:45 pm »
I changed the amount of chicken once , , , only by about 250 gm - it didn't work for me. To get the best results it seems you need to stick with the suggested quantity in the book.

Offline cookie1

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Re: Recipe Review- Thai Red Curry- EDC
« Reply #7 on: February 08, 2013, 06:39:01 am »
Thanks goldfish. Good advice as I have never made it. :-*
May all dairy items in your fridge be of questionable vintage.

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Re: Recipe Review- Thai Red Curry- EDC
« Reply #7 on: February 08, 2013, 06:39:01 am »