Help with Curry Paste
I'm really hoping that someone can provide me with some guidance.
I'm preparing this recipe now for tonight's dinner. It calls for 1/3 to 1/2 a cup of prepared South Asian curry paste (recommended: Patak). I found a small jar of Thai Kitchen Red Curry Paste at the grocery. The sample recipe on the jar (a shrimp curry) calls for 1/2 to 1 tbs of curry paste, and also includes a warning to use very small amounts to start and build up to taste.
I'm worried about the amount called for in my recipe. I would like to go for mild and have Neil add additional curry paste to his bowl to taste. What do you guys think? How much would you put in?
Thanks for your help --- a quick reply is appreciated since I'm going to go start cooking this now.
Edit: Thanks for the help --- I combined some of the suggestions I received here and elsewhere and went with 1/2 tablespoon of the red curry paste mixed with 1/3 cup of chicken broth, plus added 2 heaping teaspoons of non-spicy curry powder for depth of flavor. I'll know how it turned out six hours from now, and will share the results in my Suburban Kitchen food blog.
I'm preparing this recipe now for tonight's dinner. It calls for 1/3 to 1/2 a cup of prepared South Asian curry paste (recommended: Patak). I found a small jar of Thai Kitchen Red Curry Paste at the grocery. The sample recipe on the jar (a shrimp curry) calls for 1/2 to 1 tbs of curry paste, and also includes a warning to use very small amounts to start and build up to taste.
I'm worried about the amount called for in my recipe. I would like to go for mild and have Neil add additional curry paste to his bowl to taste. What do you guys think? How much would you put in?
Thanks for your help --- a quick reply is appreciated since I'm going to go start cooking this now.
Edit: Thanks for the help --- I combined some of the suggestions I received here and elsewhere and went with 1/2 tablespoon of the red curry paste mixed with 1/3 cup of chicken broth, plus added 2 heaping teaspoons of non-spicy curry powder for depth of flavor. I'll know how it turned out six hours from now, and will share the results in my Suburban Kitchen food blog.