I've tried curry twice. Only in my most recent years with adult taste buds have I developed a taste for it, and even now, only yellow curry. There's a reason it's called yellow, I mean besides its color, it is for wusses like me who find candy canes and oranges a bit overwhelming.
Anyway, done right I find yellow curry dishes more soothing than biscuits and gravy. Not even remotely do I refer to MY yellow curry.
What the hell am I doing wrong? Many of the recipes online instruct me to use "yellow curry paste" but excuse me for not having that on hand and feeling a little incensed that it is assumed I might not be able to come up with an appetizing curry from the contents of my spice cabinet.
If your answer is in fact "yellow curry paste" please do give me the exact brand name, and I will buy it, because my last two attempts have barely skated by with the generosity of Salt.
I don't know. I love indian food, and yet the absolute grossest things I've ever made have been attempted curries. The solution, I believe, is to move nearer to a good takeout place.
ReplyDeleteAfter reading the recipes I found on the web for Thai yellow curry paste, I suspect that it would be easier to buy some:
ReplyDeletehttp://importfood.com/cpmp1402.html
well i bought yellow curry in a jar and opened it when i got home to have a taste. i didn't like what i tasted so i'm scared to waste a whole dinner on it. any one have a favorite brand? and yes, i think i just need to expand take-out night to include more than pizza from costco.
ReplyDeletei've used the ANCIENT recipe for quick curry from Fannie Farmer of all non-ethnic places. i always imagine that's the recipe bridget jones's mum uses for her annual turkey curry buffet. it just can't be authentic, but i do like it.
ReplyDelete