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Curry Thread

Didn't see a dedicated one so created one :)
 
Been having a curry craving for a while so managed it a couple days ago.
 
-500gr Dried beans soaked 4 hours
-PC cooked for 20min (till soft)
-Spice mix- 60gr Coconut organic
                  1 tbsp Cumin
                  2 tbsp Turmeric
                  1 tbsp seasoning mix
                  1 tbsp org Coriander powder
                  1 tbsp Whole cardamon
                  1 cup Chines Cayenne (in this case)
                  1/2 tsp salt (to taste)
 
-Blitz mix and then add to chickpeas in pot, rise cooker in this case. Boil for 20min, add 1/2cup raisins (optional) and simmer another 30 min.
The raisins adds a nice body of slight sweetness to the mix.
 
I jarred 1.5L for later consumption :)
 
 
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Why you keep potatoes in fridge? 
 
So, I want to try making a curry for the first time.  I found this recipe on the web  https://www.theroastedroot.net/red-curry-chicken-vegetables/ 
 
I was wondering if some of you expert curry chefs could look at this recipe and let me know what you think, is it a good place to start, what I can do to take it to the next level, what cool veggies I could add, etc.
 
I see these great meals you folks make and I know this is something that is missing in my diet.  Any tips/tricks is greatly appreciated.
 
Two things for red curry
 
Get good coconut milk such as Mae Ploy, Chaokoh and Aroy-D. No stabilizers, emulsifiers or sugar added. Just full fat coconut milk. I prefer the Mae Ploy but i think all 3 come out of the same factory in Thailand. DONT SHAKE UP THE CAN. Try to remember which end was up when you got it at the market.
 
The Thai Kitchen red curry paste is ok if that all you can get BUT i like these 2 better and prefer the Mae Ploy. I like it cause it has shrimp paste and Maesri does not. Just follow the directions on the can or tub. Its really simple. Probably better to buy the tub too. You get way more and it cost about the same as 2 cans. You want to "fry the paste" for a couple minutes in either a little oil or the coconut fat that floats to the top of the can.
 
I fry the paste with fine chopped shallots. Ginger Garlic paste is a nice addition at this time too or a couple slices of fresh galangal. Its sorta like a black peppery ginger root. Then add the meat. Cook until its not longer pink and then add about half the coconut milk. The rest goes in a few minutes before its done.
 
Mae Ploy
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Maesri if you prefer no shrimp paste added.
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Tub.jpg

 
 
 
 
The Hot Pepper said:
Why you keep potatoes in fridge? 
 
C'mon maan...
 
Never heard of a root cellar?
 
At Tikchik Narrows Lodge in Alaska we'd store the produce, groceries, and even eggs, under the lodge.
 
Tikchik.
 
Some of the best days of my life.
 
Then again.
 
I gotta' cut you some slack.
 
You're in NYC.
 
Not a lot of bare bones basements and root cellars there.
 
But fear not.
 
Their is still hope for you.
 
You might be from NYC....
 
But inside....
 
You're an Alaskan.
 
A Texan.
 
A Haole. 
 
A Mexican.
 
Just waiting to break out. 
 
Break out!
 
 
https://www.youtube.com/watch?v=iC6Cgb8nHwk
 
https://www.huffingtonpost.com/2014/05/08/foods-in-fridge_n_5280137.html?slideshow=true#gallery/348464/0
 
Keeping a potato in the cold temperature of your refrigerator will turn its starch into sugar more quickly, so that you'll be left with a sweet, gritty potato. Instead of putting potatoes in the fridge, store them in a paper bag in a cool -- not cold -- place. Assuming you don't have a root cellar -- the ideal place for potatoes -- store them in a dark place, like inside your pantry. Paper bags work better than plastic because they're more breathable and the potato won't rot as fast. Martha Stewart suggests you store potatoes at a temperature as close to 45 degrees as possible. All this goes for sweet potatoes too!
 
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