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What happend to my curry?

  • 25-06-2006 4:12pm
    #1
    bus77
    Closed Accounts Posts: 1,313 ✭✭✭


    Decided to try my hand at making a thai curry today. Had all the ingrediants, some green curry paste, coconut milk, ect. Followed the instuctions to the letter, but instead of my curry turning out with the browny/green color like the picture on the pack, it stayed virtualy the same color of the coconut milk. A sickly white.
    What happend?


Comments

  • #2
    Huggles
    Registered Users, Registered Users 2 Posts: 3,408 ✭✭✭Huggles


    bus77 wrote:
    Decided to try my hand at making a thai curry today. Had all the ingrediants, some green curry paste, coconut milk, ect. Followed the instuctions to the letter, but instead of my curry turning out with the browny/green color like the picture on the pack, it stayed virtualy the same color of the coconut milk. A sickly white.
    What happend?

    Sounds like you added too much coconut milk or too little paste, but you said you followed to the letter.

    When you say follow to teh letter does that include boiling/simmering times?


  • #3
    bus77
    Closed Accounts Posts: 1,313 ✭✭✭bus77


    Actually the instructions wer'nt that great, they did'nt mention times for boiling but I gave it a good long simmer. Even thru in another big lump of paste but no joy.


  • #4
    Huggles
    Registered Users, Registered Users 2 Posts: 3,408 ✭✭✭Huggles


    bus77 wrote:
    Actually the instructions wer'nt that great, they did'nt mention times for boiling but I gave it a good long simmer.

    That could be it then. I'd switch it off and let it settle, just put a lid on the pot and boil it up again when your using it.


  • #5
    bus77
    Closed Accounts Posts: 1,313 ✭✭✭bus77


    Ok gooner.

    It's actually quite nice, Im geting used to the white now ;)


  • #6
    The Hill Billy
    Registered Users, Registered Users 2 Posts: 22,784 ✭✭✭✭The Hill Billy


    Sounds like your curry turned out the usual shade of greeny-white that it should. To "green" it up you could add finely sliced green peppers, rings of green chillis & plenty of basil.


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  • #7
    fathersymes
    Registered Users, Registered Users 2 Posts: 558 ✭✭✭fathersymes


    The pros will add a teaspoon or 2 of Turmeric, will add a nice colour and take the anaemic look away.


  • #8
    The Sweeper
    Registered Users, Registered Users 2 Posts: 10,658 ✭✭✭✭The Sweeper


    fathersymes wrote:
    The pros will add a teaspoon or 2 of Turmeric, will add a nice colour and take the anaemic look away.

    ...and completely change the flavour of a thai green curry.

    Turmeric's an indian curry ingredient - gives lots of colour, but I find it gives a very specific sort of perfumed, bitter flavour. Wouldn't fancy it with a Thai green curry.

    As for why the OP's has turned out too white - are you using a well known branded paste or something else? With most red/green curry pastes, I use two generous tablespoons of paste to one tin coconut milk. The generic brands tend to have an aromatic paste with little heat, the big tubs you can get from the Thai shops are far hotter.


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