The Secret to Better Thai Dishes May Already Be in Your Fridge.

[elleng]

'Thai red curry paste is the condiment that’s started a thousand meals in my kitchen. Simmered with a little coconut milk, it becomes a fragrant, spicy sauce for all manner of meat, fish, vegetable, tofu or noodles. It’s fast, convenient and tasty — better than my local takeout — which is all I ask for on most days of the week.

There are, however, times when I crave something a little more ambitious, a dish that’s deeper, more complex and closer to the curries I can get in a good Thai restaurant. But I want it without having to track down the galangal, lime leaves and dried shrimp necessary to make an authentic Thai red curry paste from scratch.

Doctoring up the stuff in the jar is a good middle ground. The prepared paste has the base flavor that I can build on by adding a few fresh aromatics — ones that I can easily pick up en route from the subway to my front door — garlic, chiles, cilantro, ginger and shallot. These can revive even an old half-used jar (the one that lives behind the miso and the tahini), giving it brightness and verve.'>>>

https://www.nytimes.com/2018/01/12/dining/red-curry-paste-thai-food.html?

Thai Red Curry Noodles With Vegetables

https://cooking.nytimes.com/recipes/1019142-thai-red-curry-noodles-with-vegetables

[irisblue]

1. I'm going to have to make this now. Thanks elleng

[elleng]

2. You're welcome, irisblue.

I had been thinking of going out to a Thai restaurant today, but my friend suggesting cooking instead, so I'm waiting!