Sour Curry Paste 500g

Description: Ingredients: dried chilies, onions, garlic, shrimp paste and salt. Packaging size: vacuum bag 80g, 500g and 5000g Kaeng sour is a local Thai food with a sour taste. and a little sweet at the end Kaeng sour is a food that can be found in every region. But the method of preparing curry paste may vary in each region. Mae Noi Brand Chili Paste is a central region style curry paste. This is different from sour curry paste. (or yellow curry) completely from the south Suitable for cooking into shrimp sour curry, dok khae sour curry, snakehead fish sour curry. Or even Kaeng Som Pae Sa, Kaeng Som with Water Mimosa. Kaeng sour is a curry that can be made easily. But to make it delicious, there are 2-3 factors: the curry paste must have curry paste that has the right ingredients. and high quality raw materials This issue can be eliminated if used. Mae Noi brand sour curry paste. The remaining factor is the cooking process that is equally important, depending on what type of sour curry you want to make. But in general, the important point is that the curry paste must be really cooked. This means that before putting the curry paste into the pot, the water should really be boiled first. Then slowly add the curry paste and boil for a while so that the curry paste is cooked. which can be observed from the color of the curry There will be an orange-red color of the chili. and wafting the fragrant aroma of the seasonings Then let it boil gently over medium heat and then add various types of rest. Down by adding hard vegetables. and difficult to ripen first Then follow with vegetables that are easily cooked. Then turn up the fire. (Because when you put it in, the temperature of the water will decrease) until it boils or the vegetables start to soften. Then add shrimp or fish meat and continue cooking until cooked. But this case does not apply to Mimosa sour soup. The fish must be put in to boil before the vegetables. Because mimosa vegetables are cooked for a long time. Then the vegetables will be wrinkled and tough, not tasty. For sour curry that uses fish meat, you should choose fresh fish meat. Because it will give sweetness and the flesh does not decay And when adding fish to the curry, do not stir until the fish is cooked, otherwise it will smell fishy. And if you really want to be sure. The fish should be boiled in hot water before boiling in the curry. Or some recipes will fry the fish before adding it to sour soup, which is often found in sour soup with water mimosa. In case you want a thick sour soup, Some fish meat can be boiled first. Then pound it to get fine fish meat. Then put the fish meat into a boil with sour curry paste. We will have a more concentrated sour curry. Sourness is equally important. To make a sour curry with a mellow flavor, we do not use the sourness of lime. But you should use tamarind paste instead or tamarind paste mixed with lime juice because the sourness of lime is very sour, which makes the sour soup taste too sour and difficult to cook. note : Mae Noi Sour Curry Paste Does not contain galangal because in some areas it is not popular to add galangal. Therefore, if anyone likes curry paste that also contains galangal, you must add galangal to get the flavor. and scent according to your preference

Price: 35 USD

Location: Bangkok

End Time: 2024-05-09T06:51:31.000Z

Shipping Cost: 12 USD