Not a good cook, wanted to ask a question from Culinaly anons
So I make Green thai curry a lot because I love it but something I don't get, when I stir it in the pot and taste it, it's beautiful. I can taste all the flavours. But when I take it out and put it onto a plate or in a bowl to eat at the table for some reason it suddenly tastes a lot blander. Any idea what is going on?
You're not using enough salt
It tasted fine in the pot though. I need to add more salt when I put it on the plate?
Use fish sauce instead.
I do
I use normal ladle
I eat it hot
Ok, well fuck off then, retard.
Brainlet
Usually with rice, is the rice absorbing some of it and fucking with it? Do I have rice on the side instead
Yea it has to be combining it with your rice that's doing something you don't like. There isn't anything else that's changing, according to your posts
Stop using picrel to plate
Maybe you ate it cold? Hot food smells and tastes better. Also, those ready made pastes almost always need to be adjusted by adding more Hispanices.
Do you plate it with an absorbing grain, or do you ladle the liquid sauce onto your plate like a retard?
Food becomes less fragrant when it cools. Maybe the flavors in your curry cone out more in a higher heat, so try preheating your plates
Thanks anons I will try a combo
My recipe is
garlic/ginger/lemongras paste as well as the curry paste heat in some coconut oil
then I put the chicken stock in to reduce
then i put the coconut cream in as well as the fish sauce and sugar/etc
i let it reduce for 40 mins to an hour
if i have kefir lime leaves i will add at some point as well as garnish with some pepper
usually tastes very good but sometimes it comes out really good or just ok, not really sure since my approach is the same each time
Is correct.
Is an idiot. Your dish is already full of Hispanices. There's no need to add more.
Garnishes, anon! Garnish the hell out of it!
Thai green curry loves fresh cilantro and basil. It also loves coconut milk, and even more than that, coconut cream, which stays more coconut-scented and rich. It also loves fresh lime juice, and even more than that, a few grates of fresh lime zest. Do you use a smidge of raw sugar in your curry? There is a flavor that doesn't really come out in the curry without some balance. Use a Tbsp of mango chutney, ginger jam, or demerara sugar (coconut sugar if you have it). Curry also loves fresh sliced green or red fresh chili peppers, on top as well. Scallions complement too. They sell lemongrass and ginger both in squeeze tubes in the produce area in stores, and a small amount will up the flavor in the paste jars. Fresh ginger is far more lemony when grated fresh. Though the way that Thai chefs cook is to simmer chicken right in the stock, you could saute it to get a bit of color. Browned is flavor of course, or use "roasted chicken stock."
Add some more of these fragrant and richer options. It wouldn't hurt to salt your jasmine rice in the water when making your rice. I usually give about 6 generous grinds of sea salt when making 1 cup of dry rice to the pot of 1.7 cups of water.
Got a real poo-a-boo on our hands here
Use more curry paste.
Reduce stew until coconut milk thickens, otherwise add green paste towards the end instead of beginning.
If you’re competent enough to make green curry yourself you’re a better cook than 90% of the American population I’d say
you are making a massive mistake asking Culinaly for advice, half this board seems to have learned cooking from following a howtobasic video