Thai Class

On my other blog, I made a list of "25 things to do while 25." On this list included finding and perfecting a curry recipe. I love curry and successfully made green curry twice while dating my husband and since marriage I have not been able to replicate a good batch. Apparently, I could only make good curry to woe him and his parents! In an effort to cross this off the list, I took a Thai class last night and thought I would share some tips:

• When cooking curry/Thai in general the flavors of the sauce need to be cooked first. Essentially, the curry paste/fish oil/garlic/ginger and whatever other flavors need to be cooked first with some oil to truly get the flavors combined.
• Cooking the flavors in oil, especially helps with the paste, the longer the paste cooks, the more the flavors/spice comes out.
• When adding the coconut milk, do not shake the can and do not add all at once. After the flavors have combined, add about 3 Tbsp of the thick coconut milk (the thick milk will be at the top as the milk separates). After cooking for a few minutes, add the rest of the milk.
• The heat should be on med-high, but make sure not to burn any of the flavors. If by chance, burning begins put some water in the pan. This stops the burning and the water will evaporate and will not get rid of the flavor.
• Our teacher made a garlic and ginger paste. Use equal amounts and a little water in a food processor
• Do not get a single drop of fish oil on you, unless you are looking for a way to ditch a stalker!

Hopefully, these tips and the recipe she gave us will get me a good curry recipe... or at least the basis for one!