![]() I have borrowed heavily from her method of explanation. Credit where credit is due: High Heel Gourmet (warning: there are many pictures of meat), more than any other resource I have found (I own dozens of Thai cookbooks in both English and Thai, and have spent many a day immersed in Thai food materials at the British Library, so no one can say I’ve not looked), breaks Thai curry down in a manageable way that doesn’t treat its readers like morons. Turn off the heat and stir in any delicate herbs.I’ve written briefly about Thai curry pastes in various posts on this site and have considered in the years since how to present a concise but accurate summary of such a substantial topic. Once everything is properly cooked, check for seasoning and add whatever you think it needs. Again, it's very important to taste the curry to ensure it's properly seasoned before serving it with rice. Once the curry paste has simmered, add your fish sauce, sugar, tamarind, or whatever else you’re using for seasoing, then add the meat and vegetables, staggering them as needed so that they will finish cooking at the same time. Add seasoning, proteins, and vegetables.However, when the curry uses a more complex paste, like gaeng kua dtai, the paste can be sautéed in vegetable oil, in which case the steps are the same as the coconut-based curry above. Unlike coconut-based curries where the paste is almost always sautéed, with water-based curries the paste is often added to the boiling water or stock and simmered to cook the herbs and allow the flavors to infuse. Pork ribs tossed in fried curry paste before the addition of water. The residual heat is enough to wilt and infuse the flavours of these herbs, and over-cooking them will turn them an unappealing black. Once you’re done, turn off the heat and stir in any delicate herbs you’re using, like Thai basil or holy basil. It’s important to make sure the curry is strongly seasoned, since it will be served with rice. So add your fish sauce, sugar, tamarind, or whatever else you’re using first, then add the meat and vegetables, staggering these latter additions as needed so that they all finish cooking at the same time. Once the curry sauce has simmered, I like to stir in some of the seasoning before I add the meats and vegetables so that they are seasoned properly as well. Add seasoning, quick-cooking proteins, and vegetables.If you’re braising something in the curry, like short ribs, for example, at this point the curry can be simmered for however long it takes until the meat is done. As the paste simmers, you’ll see the color of the coconut milk change and intensify. It’s important to allow the curry to simmer for at least 5-10 minutes to allow the flavors from the paste to infuse the liquid. Also add any herbs or spices that require longer periods of time to infuse, like makrut lime leaves or cinnamon sticks. Add the remaining coconut milk and any water or stock. Add the remaining liquid and whole spices and sturdy herbs.If you’re using seafood or proteins that only take a few minutes to cook, skip this step. If you’re braising meat for the curry, add it at this point and “stir fry” it with the paste briefly. ![]() Coconut milk is simmered down until there’s no more water and the emulsion breaks, leaving behind coconut oil, which then serves as the frying medium for the paste. While some people like to fry the paste in vegetable oil to save time, traditionally, the paste is sautéed in reduced coconut milk. ![]() ![]() Curry pastes are sautéed to develop and bloom the flavors of the aromatics and spices, and also to take away any “raw” flavors. ![]()
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