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Help! Thai Curry

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Every time I try to cook thai curry at home it doesn't turn out quite right. It always seems to be missing an almost indefineable saltiness at the back end that I would usually attribute to MSG. Has anyone had this problem? Can anyone reccomend a brand of curry paste that has worked in the past?

Any help is greatly appreciated.

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  1. Have you tried adding fish sauce? I use a teaspoon or so and it seems to round out the curry flavor. I just use regular Taste of Thai curry and it seems to work out pretty well...

    1. what type of thai curry are you trying to make?

      1. I have used Maesri brand for years and have been very pleased. I agree with Gretchen about the fish sauce. I will usually add a bit of fish sauce, maybe fresh basil or lemongrass. They have a wide variety of styles available.

        A link with a picture is located...
        http://www.importfood.com/cpma0409.html

        1. Definately you need to use fish sauce and fresh kaffir lime leaves. Those two things are the KEY to lifting out the flavors in the Thai curry paste.

          TT

          1. Let me add here that if you're going to add fish sauce, you need to add sugar (I use palm sugar) to balance it. For N teaspoons of fish sauce, I use N-1 teaspoons of sugar -- for 3 teaspoons of fish sauce, I use 2 teaspoons of sugar.