Quote:
Originally Posted by kludge
My curry secret? Live in Minneapolis/St Paul. We have more southeast Asian folks per capita than any other city in the US, which means we have a gazillion wonderful Thai restaurants. The best curry in town, though, goes to "Singapore Chinese Cuisine" in Maplewood (a St Paul suburb), which is run by ethnic Chinese from Malaysia. Wonderful stuff! My runner-up curry is Harry Singh's, which is Caribbean.
I guess that's one important aspect... "curry" means a lot of different things, depending on where it's from. Thai, Indian, Malaysian, and Caribbean curries are all very different. And the GOOD stuff relies on ingredients not available in any ordinary grocery store, and techniques passed down via family and tradition rather than recipes.
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Singapore is closed now- I live 3 miles from it
For vietnamese and thai curries, Ma Pla brand is good paste, Saute meat and veg's add paste, coconut milk, fish sauce and then fresh basil right at the end.
For Indian curries- I saute an equal amount of onions and meat in ghee (clarified butter). When 1/2 done, add a ton of a quality curry powder, saute 2 minutes; add a little water or chicken broth to thin it out, then as much red pepper as you can stand. I finish it with a little cocnut milk and a ton of chopped cilantro.