Comments on: Thai Red Curry: A Lesson In Flavor Balance

By: Jerry

Jerry — Tue, 20 Nov 2007 12:36:41 +0000

Hello all

1st time visitor here. I have just begun exploring and love the obvious passion you have for the creations you present. Your recipes are thoughtful and well written. But you don’t need me to say that.

Cats never just go for a walk…they go for an adventure. I value that lesson in life and in dining.

I am trying your Thom ka ghai recipe. Fortunately I live in Washington, DC 6 blocks from the capitol and 10 minutes over the bridge into northern Virginia. The resources for Asian…really, the resources for the international community in general are outstanding.

I will visit again. Your blog has been added to my favorites

If you have the black cardamom seeds, try throwing a half dozen (seeds) in the brew basket for your next pot of coffee. A nice diversion.

Cheers!!

By: Dean

Dean — Fri, 18 Aug 2006 11:34:57 +0000

Thank You – I made Red Thai Curry sauce but from commercially made paste – it was ok…lacked the umph that I love when I eat out….Going to make the paste over the weekend….will let you know how it comes out

By: Barbara

Barbara — Wed, 16 Aug 2006 21:17:41 +0000

Dean–Black cardamom pods are different than regular cardamom seeds. Black cardamom is from the plant, Amomum subulatum, and is available in most Indian grocery stores. For a full description of the plant, the spice, its name in various languages and photos of the seed pods, which can be used whole or ground, refer to this link to Gernot Katzer’s Spice Pages: http://www.uni-graz.at/~katzer/engl/Amom_sub.html

The cardamom seeds are from the more familiar green cardamom pods that we are used to seeing in the West. If you cannot find the black cardamom, leave it out of the curry paste, and use another 1/8th teaspoon of the regular cardamom seeds.

I hope that clarified the ingredients a bit more for you.

By: Dean

Dean — Wed, 16 Aug 2006 14:20:51 +0000

Red Curry Paste- you list both cardomom pods and seeds
am i suppose to use both when making my paste?

By: Barbara

Barbara — Tue, 01 Aug 2006 04:56:20 +0000

Neek–I am happy to hear that it turned out well!

A Sumeet is about 90.00 dollars or so these days, with shipping a bit more, I think. It is well worth it–mine has lasted about eight years of hard use now.

Jake–I do sometimes use Thai basil when it is available. In the summer, I grow it and use it a lot. But, in January, I am much more likely to get cilantro to use.

Pumpkin would probably taste kind of like sweet potato, I bet!