BBC Good Food

31 July 2008

Tested

"forgot to add the ingrediants I suggested is the way it is cooked in Thailand, my neice comes from a village in the north, and is the true Thai Green Curry, they use chicken, beef or raw tiger prawns. Try getting the ingrediants from a chinese supermarket they are a fraction of the price of the big four supermarkets. (Thai aubergines are little green vegetables the size of a small onion)"

11 June 2008

Tested

"Omit the garlic but fry 1 and a half tablespoons of green curry paste with half tablespoon red curry paste. use thai aubergines instead of potatoes and beans. use fresh sweet basil nearly a whole bunch. Dont use Kaffir lime leaves or caster sugar and gently heat the coconut milk before adding to the curry pastes"

11 June 2008

Tested

"I would suggest that you cut the lemongrass into 1 inch peices buise them with the knife handle to release the flavour and at the end of the dish remove them, as I do with Thai Tom Yum Soup, as they are inedible. Unless you can find lemongrass powder. whizzing them in a blender will not hide them. (Its like making Italian pasta sauce I would not dream of leaving the whole basil leaves in the sauce, tip... I keep them whole to remove them easily)"

11 June 2008

Tested

"Should the rice be washed before it's cooked? I use Thai Jasmin rice everyday and it cooks the best when it is thoroughly washed before cooking."