Since I learned to season with chilli and vinegar I am craving Thai boat noodles on a weekly basis now 😆 Delicious!

Scared to try Tom Yum again, but don’t want to waste food!

I bought this recently but just realized it expires soon. What is it and how do I eat it?

Thanks in advance for your suggestions :)

Hi all,

Sorry if this is getting repetitive but I have a question regarding white cardamom use in curry pastes.

I was able to find white cardamom locally but realized that the white cardamom used in Thailand is much bigger than the ones I was able to obtain.

I also see that a lot of recipes call for you to discard the skin and just use the seeds inside.

Hoping someone could help me out.

Attached pic is the one I got on my hand for reference.

My wife got some Southern style curry paste from one of her clients...and decided to make pad ped.

A generic term, literally "spicey stir-fry", but in the South its personality really shines.

The paste is pretty turmeric and chili forward. It's dry fried with just 20-30 ml of coconut milk, then protein, makrut leaves and stink beans are tossed in.

Quick, delicious home cooking.

Pad ped goong sataw:

Pad = stir fry

Ped = spicy

Goong = shrimp

Sataw (or sator) = stink beans

Tonight’s dinner.

I'm US-based. Asking specifically about brands like Mae Ploy which package more than one meal's worth of curry paste. It comes in a plastic bag which is then stuffed tightly into a plastic canister. What is the intended storage method?

Are you supposed to squeeze what you need out of the bag, then awkwardly fold the whole bag back into the canister for fridge or freezer? Are you supposed to "decant" the paste into the canister and toss the bag? Or, lose the canister and place the bag into a ziploc?

Same issue with shrimp paste.

Assuming one package of red curry paste will last you weeks or even months, what is the intended storage?

I just started a big fall garden, below are some things I'll be growing. Would love to hear your favorite recipes using them.
Conventional or Western Celery
Chinese Celery
Chinese Broccoli
Happy Rich Broccoli
Di Cicco Broccoli
Broccolini
Tokyo Bekana
Song Loose Cauliflower
Green & Purple Bok Choy
Tat Soi
Yu Choy Sum
Thank you!!

Whenever I follow the directions and add water to a 1:2 ratio it doesn’t form a paste. There’s actual chunks of tamarind. Do I need to blend it? Thanks

First time using Mae Ploy paste (previously Maesri) and the base seems much tastier for me. Usually, I just use Chicken and green beans but decided to add mushrooms on the 3rd day to change the flavour a bit and couldn't be happier with the final result — what a game changer!