curry too hot

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jessica_fletcher
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curry too hot

Post by jessica_fletcher » Tue Jan 12, 2016 8:23 pm

fuck!

i used dried red chillies i got from Thailand, the red paste said use 10 and 4 birdseyes. my god, its hot. delicious but hot.

ive put in another tin of coconut milk = no difference

is there anything else I can do?
VinnyD wrote:
Tue May 15, 2018 6:13 pm
Oops.

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section8
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Re: curry too hot

Post by section8 » Tue Jan 12, 2016 8:27 pm

sugar breaks up the oil that carries the heat.
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section8
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Re: curry too hot

Post by section8 » Tue Jan 12, 2016 8:30 pm

Or, you could just harden the fuck up.
This is the only musical: the mouth. And hopefully the brain attached to the mouth. Right? The brain, more important than the mouth, is the brain. The brain is much more important.

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snowgirl
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Re: curry too hot

Post by snowgirl » Tue Jan 12, 2016 8:31 pm

Serve with lots of raita? And naan?
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northern_goddess
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Re: curry too hot

Post by northern_goddess » Tue Jan 12, 2016 8:38 pm

Would adding some fresh squeezed lime help?
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VinnyD
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Re: curry too hot

Post by VinnyD » Tue Jan 12, 2016 8:46 pm

More coconut milk. More of everything except the chiles. More rice with.

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jessica_fletcher
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Re: curry too hot

Post by jessica_fletcher » Tue Jan 12, 2016 8:50 pm

its got sugar and lime in it7

I like hot food but this is crazy

Can you have raita with thai curries? Maybe I'll have to serve with lassies
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Tue May 15, 2018 6:13 pm
Oops.

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Bill Barilko
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Re: curry too hot

Post by Bill Barilko » Tue Jan 12, 2016 9:30 pm

There's really nothing that tones it down except dilution w/dairy and that wrecks any Thai dish.
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Re: curry too hot

Post by jessica_fletcher » Tue Jan 12, 2016 10:22 pm

It is delicious. Tamarind paste is delicious, first time I've used it. this curry is damn fine, just a challenge!
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Tue May 15, 2018 6:13 pm
Oops.

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Stephen_Dedalus
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Re: curry too hot

Post by Stephen_Dedalus » Tue Jan 12, 2016 10:42 pm

Put the toilet roll in the fridge.

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Re: curry too hot

Post by Chi_Rup » Tue Jan 12, 2016 10:47 pm

You could give me the recipe? I use fresh Birdseye chilli in my Thai curry. Just top and tail and throw half a dozen in at the end, before the basil.

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Re: curry too hot

Post by jessica_fletcher » Tue Jan 12, 2016 11:07 pm

I post ittmrw, it's downstairs, I'm in bed!
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Tue May 15, 2018 6:13 pm
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guruwil
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Re: curry too hot

Post by guruwil » Wed Jan 13, 2016 8:43 am

Sadly there is fuck all you can do if it is really too hot.
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Re: curry too hot

Post by mad hatter » Wed Jan 13, 2016 10:14 am

section8 wrote:Or, you could just harden the fuck up.

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Re: curry too hot

Post by myanmarbound » Wed Jan 13, 2016 12:46 pm

I'm trying so hard not to be the authenticity police and then someone comes along with this????

snowgirl wrote:Serve with lots of raita? And naan?
Testicles have an interesting texture -- I think because of the epidydimis -- but they don't have a lot of flavor of their own. VinnyD

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Re: curry too hot

Post by jessica_fletcher » Wed Jan 13, 2016 4:21 pm

This recipe is from the Bangkok cooking school I went to last year.

Red curry paste (nam prik gaeng phet) makes about 2 cups of paste

1/2 teaspoon roasted coriander seeds
1/4 teaspoon roasted cumin seeds
1/4 teaspoon roasted black peppercorns
1 teaspoon shrimp paste
10 dried red spur chilies, seedless and soaked in water or 10 mins
4 birds eye chilies
2 tablespoons lemon grass, thick bottom third only, outer layer, inner part sliced
1 teaspoon galangal ginger, chopped
1 teaspoon kaffir lime rind, sliced
2 teaspoons shallot, sliced
3 tablespoons garlic, sliced
1 tablesppm corriander root, chopped

smash/blend into paste.



2 tablespoons oil or coconut oil
1/2 cup chicken
2 tablespoons red curry paste (see above)
2 cups coconut milk
6 kaffir lime leaves, torn in half
1 fresh red chilies (sliced lengthwise)
20 leaves sweet basil
1/4 cup finger ginger (shredded)
1 tablespoon fish sauce
2 pinches sugar
2 tablespoons tamarind

fry paste in oil on low heat until fragrant thow in chicken and coconut milk stirring constantly until chicken cooked. Add other bits, reduce sauce until thick.
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Re: curry too hot

Post by Lime_Pickle » Wed Jan 13, 2016 4:39 pm

What's finger ginger (if its not galangal)?
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Re: curry too hot

Post by jessica_fletcher » Wed Jan 13, 2016 4:57 pm

I just think its normal ginger. It's probably not but t still tastes great!
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Re: curry too hot

Post by snowgirl » Wed Jan 13, 2016 6:14 pm

myanmarbound wrote:I'm trying so hard not to be the authenticity police and then someone comes along with this????

snowgirl wrote:Serve with lots of raita? And naan?


:oops:

I didn't read the OP carefully and just saw the curry part, not the Thai part. Don't worry, I'm deeply mortified by this faux pas.
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Chi_Rup
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Re: curry too hot

Post by Chi_Rup » Wed Jan 13, 2016 6:20 pm

Coool. I just buy red curry paste, it's more fun.

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jessica_fletcher
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Re: curry too hot

Post by jessica_fletcher » Wed Jan 13, 2016 6:27 pm

more fun?


pfffffffffff
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guruwil
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Re: curry too hot

Post by guruwil » Wed Jan 13, 2016 11:47 pm

Lime_Pickle wrote:What's finger ginger (if its not galangal)?



I suspect it is galangal
An it harm none, do what ye will

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Re: curry too hot

Post by mad hatter » Thu Jan 14, 2016 12:10 am

guruwil wrote:
Lime_Pickle wrote:What's finger ginger (if its not galangal)?



I suspect it is galangal

There are two types of Galangal I think. The large one that looks like western ginger (greater galangal)and the smaller one krachai (lesser galangal).
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Re: curry too hot

Post by myanmarbound » Thu Jan 14, 2016 5:49 am

Jessica - your recipe looks pretty similar to several others I have, including the amount of dried chillies. I guess you just got (un)lucky and hit a pretty strong batch.

I'm off to a south Indian cooking class tomorrow morning. Should I report back?

ETA: snowgirl - easily done, all is forgiven!
Testicles have an interesting texture -- I think because of the epidydimis -- but they don't have a lot of flavor of their own. VinnyD

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Re: curry too hot

Post by veronica_inheels » Sat Jan 16, 2016 8:37 pm

i happen to have all the ingredients in my fridge. i will make it today, but sans so many chilies. as family is sensitive.

thanks for the recipe!
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Re: curry too hot

Post by VinnyD » Sat Jan 16, 2016 9:59 pm

"Finger ginger" looks like some kind of pronunciation test. Although he coughed, the singer thought he heard the wind sough through the tough boughs of finger ginger.

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Re: curry too hot

Post by korgy » Sun Jul 08, 2018 4:03 am

up
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