I know a big part of it is making sure to get authentic curry paste. What else would I need to make something like a nice tofu curry (6/5 spicy) that would taste like the stuff I could get as takeout?
I know a big part of it is making sure to get authentic curry paste. What else would I need to make something like a nice tofu curry (6/5 spicy) that would taste like the stuff I could get as takeout?
First of all no blender. Mortar and pestle. Shrimp paste (add lateron) I prefer dried shrimp, salt, sjalots (no onion), garlic, galanga (no ginger), Thai basil, lemon grass, birds eye green or red peppers, coriander roots. Pound for half an hour until smooth paste. I like to add toasted cumin and coriander seeds, sellery, lemon and curry leaves. Oh and start reducing a can of coconut cream and reduce to oil to fry the pounded mixture, add proteine, add stock…then add more coconut cream towards the end when the proteine is done.