Jade Emperor
Sous Chef
Hello everyone.
In my deep dive into Thai cuisine, I have been reading David Thompson’s book and he makes a big point about diverting from the recipe but perhaps not the fundamentals. He also makes a really crucial point about cooking each ingredient separately depending on how much time they each need.
So tonight I tried something different.
I cooked out my curry paste until it was fragrant, as usual, and then added my coconut cream. Again, as usual.
But then I let that simmer away until it was creamy before I added any stock or anything else.
It turned out beautifully and is easily the best curry sauce I have ever made!
In my deep dive into Thai cuisine, I have been reading David Thompson’s book and he makes a big point about diverting from the recipe but perhaps not the fundamentals. He also makes a really crucial point about cooking each ingredient separately depending on how much time they each need.
So tonight I tried something different.
I cooked out my curry paste until it was fragrant, as usual, and then added my coconut cream. Again, as usual.
But then I let that simmer away until it was creamy before I added any stock or anything else.
It turned out beautifully and is easily the best curry sauce I have ever made!