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 Post subject: Re: Patak's Curry Pastes
PostPosted: Thu Nov 29, 2012 2:09 pm 
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Joined: Thu Oct 06, 2011 7:53 pm
Posts: 939
Jean,

As another not quite as good as fresh, but not bad either option, I use the Taste of Thai red curry paste. Mixed with a can of light coconut milk, a couple of tbs of fish sauce, and a tsp or so of sugar (I just do this to taste at the end), it's not bad. I suspect the recipe is on the back of the jar as well. I tend to use cut up chicken thighs and bell peppers, but you can toss in any meat/veg you like. DH likes it over penne, I like it over rice. I've used it with ground beef too, which is tasty over linguini noodles (I think it was originally a recipe from Nancy McDermott's Quick and Easy Thai, but I wing it now). The pastes from the Asian market are better, but I am rarely there, so this is what makes due for a weeknight meal.

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 Post subject: Re: Patak's Curry Pastes
PostPosted: Thu Nov 29, 2012 2:56 pm 
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Joined: Fri Dec 19, 2008 7:58 pm
Posts: 1149
Carey,

To get that sweetness and flavor of the palm sugar, add a few drops of maple syrup with the sugar.

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 Post subject: Re: Patak's Curry Pastes
PostPosted: Thu Nov 29, 2012 5:31 pm 
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Joined: Mon Jun 07, 2010 8:41 pm
Posts: 1883
Location: Near Toronto, Ontario, Canada
thanks everyone!


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 Post subject: Re: Patak's Curry Pastes
PostPosted: Thu Nov 29, 2012 9:22 pm 
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Dave,

I'll give that a try.

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