Comments on: Instant Thai Chicken Curry

By: Marketman

Marketman — Tue, 21 Nov 2006 22:38:28 +0000

Chinachix, no I haven’t tried the Cantonese Claypot Rice Mix…something to look for the next time I see this line of mixes/spices!

By: Chinachix

Chinachix — Tue, 21 Nov 2006 22:01:08 +0000

MM, I checked out your other Thai Curry recipe, and what a coincidence…we use Asian Home Gourmet in our kitchen as well. Have you tried their Cantonese Claypot Rice mix? Its our favorite…our home-cooked version of Chinese paella (I believe this is vaguely based on kiampeng, minus the sticky rice)

By: Marketman

Marketman — Tue, 21 Nov 2006 01:47:49 +0000

Gigi, they sell dried kaffir lime leaves at Santis or at other spice shops. I have a plant in my kitchen garden… Just add a spritz of lime juice or rind, the wansoy or basil and it’ll still taste good. MRJP, thai basil is distinct from regular sweet or Italian basil and it grows like a weed, hard to kill it actually. I do however, substitute Italian basil when I don’t have Thai basil. But for fresh uses such as fresh spring rolls or thai beef salad, fresh thai basil is very useful. Ykmd, I have to do a vegetable version soon…I always assume I need the meat, but I don’t. fabian, now that you mention it, I went to go look for a box and it is S&B, not S&P… and try the grapes, it really works well…others use pineapple if you aren’t allergic to it like I am. Johnny, non-instant thai curry would mean taking the fresh ingredients and mashing them in your nice stone mortar and pestle until you achieve the right consistency before proceeding with the recipe…it tastes less exact and frankly, I don’t cook thai enough to have all the freshest spices on hand so I resort to the packaged mix which is good enough for me when I have a hankering for Thai! Johnny, yes, the smell is pungent and sticks, even in the case of instant…kinda like daing or buwad I suppose… goodtimer, I am not such a curry expert so I have to look up your question and answer it at a future point… Frayed, yes Asian Home Gourmet it is…

By: Gigi

Gigi — Tue, 21 Nov 2006 00:54:13 +0000

Thanks for this post. I was just thinking of using the stuff but what stopped me was the thought that I’d miss out on what I deem are essential ingredients like kaffir leaves! Where can I get the stuff anyway? Now that you say I can do away without ’em leaves then I’ll cook up a curry storm! Thanks for the tip, MM!

By: noemi

noemi — Mon, 20 Nov 2006 23:51:12 +0000

a colorful one.

By: MRJP

MRJP — Mon, 20 Nov 2006 20:21:09 +0000

Thanks, ykmd! I’ll keep an eye for thai basil next time I go to the supermarket. Will try this recipe, too. My husband loves chicken curry. Thanks for the recipe, MM.

By: ykmd

ykmd — Mon, 20 Nov 2006 18:34:17 +0000

I made green Thai curry (used the Mae Ploy brand) the other weekend with bamboo shoots, sitaw, sigarilyas, eggplant, carrots, pre-fried tofu cubes and leftover grilled beef— it was really good! Had to add coconut milk though, at first I tried using light coconut milk and it just didn’t taste as good. MRJP, I think the aroma of thai basil is quite distinctive, and since taste and smell are so closely intertwined, the dish also tastes different.

By: MRJP

MRJP — Mon, 20 Nov 2006 16:56:12 +0000

I wonder if the thai basils taste any different from the regular basils we get from the supermarket?

By: fabian

fabian — Mon, 20 Nov 2006 15:42:23 +0000

S&B curry? isn’t it S&P? just wondering.

duck curry rules. or meatballs, or just vegetables, we just need the goood sauce. for some reason im not really into chicken.

green grapes in a curry. i never would have imagined. . .

By: Johnny

Johnny — Mon, 20 Nov 2006 15:23:37 +0000

MM, I don’t see how this can be any faster (a shortcut) than ‘noninstant’ curry? Perhaps tastier (or more tasty?), but with the right spices this isn’t the case. Also, my only complaint with the ‘noninstant’ curry is the aroma that gets around the kitchen and stays there for a while when you saute the spices. Does the instant mix do this too?