Help with Curry Paste

[eilonwey]

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

Comments

[merlinofchaos]

Hmm. From a little research, the Patak curry paste is quite mild, and a Thai red curry is NOT mild. I don't think the red curry paste will be a good substitute. A Thai yellow curry paste might be, that's much more mild. If you do, I would use the 1/2 tbs and fortify with curry powder. I don't think a red curry paste is going to provide the flavor you're looking for.

[merlinofchaos]

I have, in the past, found yellow curry paste at Ranch 99, but otherwise it's a little harder to find than the red.

[eilonwey]

Since I don't have time to go find yellow curry paste now, I think I'll mostly use (mild) curry powder and just a little of the red for heat.

[eilonwey]

Thanks very much!

[tavella]

It may be a heat issue; not all curry pastes have a lot of pepper, so the recipe may be going for lots of curry flavor, while your paste may have a lot of heat in it thus the cautions on the package.

I would not use less than a tablespoon, at least, for six chicken legs, or you'll have very little curry flavor at all.

[eilonwey]

Thank you for the advice!

[beth_leonard]

I don't know if you know wrenb from college, but it's at least possible. Anyway, her journal entry tonight on Challah that's pretty and easy? Sign me up! reminded me of you, so I thought I'd share the link.

--Beth