Help me with the Curry Spices --Share your Curry tips!

[The empressof all]

I sometimes make a yogurt/curried spiced marinated chicken that I roast or grill. (Like a tandoori chicken-without the tandoori)

I have some Thai red curry paste in the pantry. Could I use that instead of my usual Cumin/Turmeric/garlic blend in my yogurt marinade?

Should I just make the Thai red curry with the coconut milk? I've never made Thai curry before. Any helpful hints?

[Paladin]

1. See My Posts On The Curry Cookbook......

....in the "Malaysian and SE Asian Food" thread. I've had great luck with the Thai recipes containing curry paste and coconut milk. And your marinated chicken method sounds great (I'm a big tandoori fan).

[The empressof all]

2. I've never used or tasted the Red Curry Paste

Do you think I could use it in a yogurt marinade?

[Paladin]

5. I Think It Would Work Fine With Yoghurt

Start with a relatively small portion of the paste, and increase until the mixture's strong enough to suit you.

I've had good results with all the curry pastes---red, green, yellow and mussaman. They're easy to use and produce excellent results.

[Gormy Cuss]

3. Thai red curry from paste -- a basic recipe.

This chicken version at cook's looks okay. I would suggest starting with 1 TBLS paste to 1 can of coconut milk and adjust to suit your tastes. Also, we use about 2 TBLS fish sauce per can of coconut milk because it so salty.
http://www.cooks.com/rec/doc/0,1926,147165-242204,00.html

We tend to use about half as much meat and much more vegetable matter, including shallots or scallion whites, diced zucchini or Japanese eggplant, or carrots -- these would be added at the same time as the bamboo shoots. For a finishing touch, green beans, cherry tomatoes, and scallion greens are good five minutes before serving.

[Paladin]

4. Good Advice On The Fish Sauce, G.C.

That stuff is salty as hell; best to start with a small amount and increase gradually, to taste.

[grasswire]

6. after watching them make fish sauce on Bizarre Foods...

...I'll never eat anything containing it again. I admire those who can, though.

[Bongo Prophet]

7. i think thai basil really makes a red curry "pop" if you go the thai route.

As for the yogurt marinade - you may be in for one of those great improvisational breakthroughs.
That in itself is worth the experiment!

Good luck on that, it soulds delish....;)