Posted on: Wednesday, August 8, 2001
Off the Shelf
Convenience food with Thai zip
By Joan Namkoong
Advertiser Food Editor
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| High-quality commercial pastes take the work out of Thai curry dishes.
Gregory Yamamoto • The Honolulu Advertiser |
This Thai curry paste is as good as it gets: a mix of fresh green chilies, lemon grass, coriander root, garlic, kaffir lime leaves, shrimp paste and a few spices. Just a tablespoon or two will fire up your stir-fry of meats and vegetables. add coconut milk and you have a pretty authentic Thai curry. Green is the hottest of the Thai curry pastes you'll usually find in supermarkets; red is perhaps the most versatile and yellow (its color is from turmeric) is more mellow, having a greater affinity with chicken. Massaman curry paste uses more fragrant spices and is milder. All are used in the same way; all are a nice shortcut (homemade pastes require lots of grinding) useful in making Thai curries at home. Store refrigerated and covered with a little oil.
