fandomsecrets | [ SECRET POST #7005 ]

[ SECRET POST #7005 ]

⌈ Secret Post #7005 ⌋

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[pride and prejudice]

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Can anyone see any flaws in my plan?

Sear chicken off, add garlic, onion, ginger. Saute for a bit. Add curry paste. Heat for like 30 seconds. Add coconut milk. Get everything mixed. Add green beans (frozen) and bell pepper (fresh). Let is simmer for like 10 minutes. Add bamboo shoots (canned never used before). Simmer for another few minutes. Serve with rice.

Looks amazing! But I’d try to thaw the green beans a little. Either toss them in a pan on medium low for five minutes or throw them in the microwave for like 2-3 minutes on 5 or 4 (out of 10). Or even just let them sit in some hot tap water for a few minutes before adding to the main mixture. They’re just so dense that 10 minutes from frozen doesn’t seem long enough.

Thanks! I will nuke them a bit beforehand. Certainly don't want to bite into a frozen green bean.

Personally I'd saute the beans and peppers too, but I don't like them being too crunchy so that might just be a me thing.

Let us know how it turns out!

Will do!

Honestly, the only thing I’d do differently is stir the curry paste into the coconut milk and add it that way, but it’s because I use a cast iron skillet and the curry paste ends up tasting burnt.

Honestly, that might be how it should be done. Not sure if the paste needs to be heated like you would if you were just cooking spices.

nayrt but my mother always told me to gently saute the curry paste for a minute or so before adding liquids, to bring out the flavor.

Sounds fine to me, so long as your curry paste is decent. But simmer long enough for the oil to separate on top of the curry, that's how you know it's done.

Personally, I'd heat the aromatics first, the onion and garlic in oil, and depending of the type of curry, that too. Then sear the chicken. I might be wrong, but I think that's the best way to instil flavour. Then add the milk and deglaze the pan, add the shoots and beans over high heat, and when the beans are thawed, and water is reduced, (though anon was right to thaw them first for a quicker cook to keep from water logging the broth) add in the pepper. Depending on how well you like peppers cooked I'd say five or so mins to keep them hot but crisp, and any time longer until they reach the right consistency.

Oh! I found this if you're interested:

https://www.seriouseats.com/thai-curry-guide-5201152

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[ SECRET POST #7005 ]

Trying to make a red thai curry with no recipe

Re: Trying to make a red thai curry with no recipe

Re: Trying to make a red thai curry with no recipe

Re: Trying to make a red thai curry with no recipe

Re: Trying to make a red thai curry with no recipe

Re: Trying to make a red thai curry with no recipe

Re: Trying to make a red thai curry with no recipe

Re: Trying to make a red thai curry with no recipe

Re: Trying to make a red thai curry with no recipe

Re: Trying to make a red thai curry with no recipe

SA