I made a Thai Curry today, and much was learned.
I included some squash, zuccini, baby corns, onion, a few mushrooms, and silken tofu. The squash was too mushy, and I didn’t like the way it worked with the coconut milk. The zuccini was too mushy too, but the flavor was good, and I think it would’ve been perfect if it was a little crisper. I’m not sure about the silken tofu. It is delicious and soft, but I think maybe something a *little* firmer would be good. I wish there was a stage between silken and regular tofu.
After I added the coconut milk and brought it up to temperature, I tasted the sauce. It was delicious. After stewing the vegetables for a while though, the consistency got less creamy, and it turned a less exciting orange color (probably due to the squash?) Next time I’ll add the coconut milk at the very end of the process.
I put turmeric in, which made the curry yellow. I might not do that again for a “red” curry.
You really need a spice grinder or a mortar and pestle to make the curry paste. I used coriander seeds and they didn’t really get chopped up. I really need a good, rough, stone, 2cup mortar and pestle.
It’s tasty over brown rice, but I think I like it better *under* white rice. The sauce is just so tasty, sometimes you want a bite of sauce only. And you don’t really get that when you’re over rice. I think sticky white rice would be less absorbant too, which for some reason feels good to me.
I think subconsciouly, most of these preferences are the result of a strong desire to recreate the curries from Little Tibet.
Yay! I’m sure curry is one of those things that’s magically different every time, so no worries. I was planning on a green curry recipe too (if I remember correctly), so we’re set. Did I mention homemade hummous? ‘Cause that’s on the list too.
Yum!
since the main memory from that one time i made falafel is probably “dude, it takes longer than a half hour”, i thought i’d throw in that the surprise secret ingredient in david’s falafel recipe, for me at least, is celery.
it’s not in all of the recipes i’ve seen, but i think it does good things for texture and complexity of flavor.
as always, best of luck with continued culinary experimentation, wherever it may take place.
:)
i for one am excited by the markets in my new neighborhood. i know you have plenty o’ spices, but if you want a masala or two for xmas, give a shout.