Where to buy curry paste in Philadelphia
- NYChristopher Oct 22, 2009 01:47 PM
Having just perused a book on Vietnamese and Thai cooking, I went looking for green (and red and yellow) curry paste at the market on Washington between 11th and 12th (the plaza with Pho 75 in it) and struck out.
Can anyone suggest where I might find it and what brands they like for each.
Yes, I could make my own but I decided on this matter I want to be lazy and use someone else's.
There's a tiny Thai market on Locust between 42 & 43rd that sells canned green and red. It's nondescript and easily overlooked by sits between Evan's Varsity Pizza and a coffee house. Also, and perhaps more accessible, is the Thai grocery store on Washing near 23rd St. They also sell Thai cookware including rice steamer and mortars (have yet to find a pestle there).
Don't use powder, use the canned paste. Sugar, and soy are not needed IMO if you use a good paste and coconut milk. Get some fresh cilantro for garnish. And make sure you have some onions in there. If it's too thick you can use some broth to thin it out. A very simple way to make a good curry.
copied from a book I got from the library (____ Best Vietnamese and Thai Cooking, I believe). This is a green recipe but I don't see why you couldn't use red.
THAI GREEN CURRY WITH CHICKEN (see below for shrimp)
1.5 c unsw. coconut milk
1 tbsp green curry paste
1 stalk lemongrass, dry outer leaf peeled off, cut in 1" pieces
1 c chicken stock*
2 tbsp fish sauce
3 tbsp sugar
1.2 tsp turmeric
2 lime leaves, julienned
1 lb b/s chicken breast, cubed *
2 c bamboo shoots, blanched 5 mins and drained
1/2 c frozen shelled peas
2 fresh tomatoes (plum), diced
15 Thai basil leaves, halved
heat 1/3 c coconut milk in wok or wide heavy skillet
add curry paste and lemongrass - stir, heat 1 min
add stock, fish sauce, sugar, turmeric, lime leaves - bring to boil
add chicken - 3-5 mins
reduce heat, add milk, bamboo, peas, tomatoes - 3 mins
add basil, stir, serve over rice
*When I did this last week, I used veg stock and shelled fresh shrimp (medium to small, NOT large), cooking till shrimp were pink and found it a fine variation.
There are a number of places in Chinatown - I've found them in several places, but I know they definitely carry some in a Grocery Store around 10th and Arch.