I am on a real curry kick lately. Curry flavored everything. It is simple to put together and yet it has a strong distinctive flavor. I tend to make it when I have a bunch of veggies in the fridge that need to be used up. Or just when I feel like I need more veggies in my life. But even after all the curry we have been having lately, I still have not found the perfect curry spice combo. Those little thai cooks have some secret that they are not sharing with me! I need to do a little more research and figure it out.
As I mentioned, I tend to load it up with plenty of veggies. Last night’s curry included zucchini, yellow squash, carrots, water chestnuts, and orange bell pepper. And used tofu for protein. I wish I had added shrimp to the mix because that would have been even more delicious. Next time.
I have been experimenting with different coconut milks as well. The first time I made curry I bought light coconut milk. As you an image, it didn’t have as much flavor as regular milk. I know it has fewer calories and less fat but it just wasn’t worth it for me. Maybe once I get the spices right a light milk won’t be as bad. Usually I end up going with Goya Coconut milk (with no sugar added). It’s been my favorite so far because it has such a rich coconut flavor but it isn’t too think. Last night, I used Chaokoh Coconut milk because it was the only kinda at the store. It was so rich and so creamy! Goes perfectly right on a spoon. Yum. Yum. I loved the texture but didn’t have quite the coconut flavor I was looking for. I think I will stick with Goya milk.
For spices, I started with curry paste from Thai Kitchen
and was pretty disappointed. I had to use so much to get any flavor and it was never the right flavor. I started using curry powder that I had left over from my Viagra super active reviews and it made it 10 times better. I used a mixture of curry powder, cardamon powder, and cumin in last night’s dinner and it was pretty good but still not perfect. Always a work in process I suppose.
Does anyone figured out the secret to great curry? What am I missing?
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You said shrimp would make it better. A monumental day in Easby history.
Hahaha it’s happening! Slowly. Salmon is still a no-go though.
I’ve never been able to make a curry that I like… but, I sure do like a good Japanese style curry. If you ever get a chance to go to an authentic japanese restaurant with a curry ramen or katsu curry then GET IT.
I will definitely have to try that! Thanks!
That looks so good. Are those rice noodles under the first picture?
Yep, I tried rice noodles this time. I still prefer rice, but it was good!