ufo550
Distinguished Member
My neighbour is of Indian/Pakistan back ground, I think, sure he won't mind me saying that. He cooked a mega vegetable curry, for an event recently. The spice blend was superb. He says he will share with me the recipe.
I'm thinking that needs more chiliA friend in Blighty is having this Vindaloo for dinner, looks really lush:
I would definitely recommend making one without shop bought sauces.I have been in the UK for 23 years and every curry I have had does not really agree with me.
I dont have stomach issues, but I eat maybe half and feel so full.
TBH I have not been to a proper curry restaurant which use good ingredients.
I am wondering if I buy all the stuff and make it myself, if I would like it more.
I do love Green Curry, Thai stuff. Its just the Indian curry I have had so far is just Blahh.
But I will admit that I only either buy store bought paste or sauce.
I have no idea, I know it’s scotlands favourite curry.Is it true that chicken chasni was invented in Glasgow? (that's not a sleight BTW)
Makes it even more redundant for me then!I think the aromatics go off, that's why Patak's now ask you to add the ginger and garlic fresh.
I trust everything she says, and she is definitely right about that ‘Thai Kitchen’ brand of paste, I did buy it a couple of years ago when it was the only option, it’s quite crap compared to others! But one can tell from the name, so I wasn’t expecting much from anyway. It was fine in a pinch though.That's authentic Thai, Pailin (in my post above) liked the Nahm Jai brand best.
NamJai (pronounced nahm-jai) = good spirit or literally water of heart
I think the pastes for coconut milk are fine, but against my better judgement I tried an Indian curry in a jar this past weekend. It was terrible, adding various spices or veggies did nothing to help it.