Basic Curry - 01 Revision as of Tuesday, 15 June 2021 at 00:50 UTC

Made this in an InstantPot.

Ingredients

• 4 cans of Thai Kitchen organic coconut milk
• 2 little things of Thai Kitchen Curry Paste
• 3 large peppers (red, yellow, green)
• 1 large onion
• 1 large potato
• 1 tbsp fish sauce (shitty brand)
• 3 tbsp brown sugar
• 1 tbsp salt
• 1 tbsp lime juice

Preparation

Sauteed the paste on low for about 2-3 minutes. Added the milk, switched to high and brought things to a boil. Added veggies and other ingredients, gave the mix a nice stir, and pressure cooked on low for 5 mins.

Note: Keep the last can out and add it before you pressure cook so that you bring the temperature down. This avoids a BURN on the InstantPot…

Results, Notes, TODO

Veggies were not al dente as I liked. Decent flavor.

• Use coconut milk with the paste
• Try to separate out the fats from the coconut oil the next time
  • DO NOT SHAKE THE CAN. Use the separated out cream; it’s rich in fat
  • Good Thai coconut milk will have about 15-20% fats in it. Use this to develop flavors in the curry paste!
  • Fry the fat, add the paste, reduce until it’s about peanut-buttery-ish, then add more milk (and pressure cook the veggies)
• Try 3 mins on low pressure
• Maesri or Mae Ploy come highly recommended by folks on the internet
• Use kaffir leaves
• Try Tamarind