You want to cook the curry paste with the onions until it darkens in color slightly and smells nice and fragrant.
2. Caramelize some curry paste
The real secret to richly flavored curry is in the curry paste. You could make your own—fresh curry paste is delicious, and if you make it on the weekend you can keep it in the fridge for quick weeknight curries. But if you don't have your own and you want to get a curry on the table as fast as possible, store-bought Thai curry paste is the way to go.
The flavor differences between different curry paste colors and brands can be huge, so taste the paste before you start cooking with it to know what you're working with. For a fresher, more herbaceous (and usually less spicy) curry, choose a Thai green curry paste. For a warmer, turmeric-centric curry, choose a Thai yellow curry paste. For a bolder, spicier flavor, choose a Thai red curry paste. And if you can, buy a Thai curry paste that's actually from Thailand—it'll be a lot stronger in flavor. Mekhala won our taste test for the best store-bought green curry paste; it's fresh tasting, complex, and packs some real heat.
The amount of curry paste you use for one batch of curry depends on the strength of your paste and your personal spice tolerance, so taste the paste before you start! If it's really strong, start with about 2 tablespoons of paste for a batch of curry for four. If it's really mild (which I find most standard grocery store brands to be), you'll want to use closer to 1/4 cup. Add the paste to your onions in the pot and stir and cook until it darkens slightly in color and is noticeably more fragrant, about 3 minutes or so.
3. Add coconut milk
For a curry for four, one (13.5 ounce) can of coconut milk is the perfect amount. Pour it over your curry pasted alliums, then fill the can halfway with water, swirl that water around to get all the remaining milk in the can, and pour it into the pot as well. Stir it up and let it come to a gentle simmer over medium heat, then give your coconut curry broth a taste. If at this point you think it's not strong enough, you can add more curry paste, or maybe it just needs a little more salt. If you want to give it a bit of umami funk, add a splash of fish sauce. For a bit of sweetness to balance it out, add a pinch of sugar.
4. Add some veggies
Once your broth is hot and tastes exactly how you want it to, you can start adding your veg. You want to add about 2 cups of chopped vegetables for a curry for four.
I am a culinary enthusiast with extensive expertise in the art of cooking, particularly in the realm of crafting flavorful curries. My passion for culinary excellence has led me to explore various techniques and ingredients, allowing me to develop a profound understanding of the intricacies involved in creating mouthwatering dishes.
Now, let's delve into the concepts embedded in the provided article on cooking curry:
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Cooking Curry Paste with Onions: The article suggests cooking the curry paste with onions until it darkens in color slightly and becomes fragrant. This step is crucial for developing the base flavors of the curry. Cooking the paste with onions enhances its aromatic profile, creating a foundation for the richly flavored curry.
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Caramelizing Curry Paste: Caramelization of curry paste is highlighted as the real secret to achieving a richly flavored curry. Caramelization involves cooking the paste until it darkens in color, intensifying its flavors. This technique contributes depth and complexity to the curry, elevating its overall taste.
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Choosing the Right Curry Paste: The article emphasizes the importance of selecting the right curry paste, whether homemade or store-bought. Different colors and brands of curry paste offer distinct flavor profiles. For a fresher, herbaceous curry, Thai green curry paste is recommended, while Thai yellow curry paste provides a warmer, turmeric-centric flavor. Thai red curry paste is suggested for a bolder, spicier taste. The origin of the curry paste, particularly if it's from Thailand, is highlighted for its potential to deliver a stronger and more authentic flavor.
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Adjusting Curry Paste Quantity: The amount of curry paste used depends on its strength and personal spice tolerance. Tasting the paste before cooking is advised. If it's potent, start with a smaller quantity (around 2 tablespoons for four servings) and adjust based on personal preferences. If the paste is milder, a larger quantity (closer to 1/4 cup) may be required to achieve the desired flavor.
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Adding Coconut Milk: Coconut milk is introduced as a key ingredient, with the article recommending one can (13.5 ounces) for a curry serving four. The method involves pouring the coconut milk over the curry-pasted onions and adding water to the pot, ensuring the can is thoroughly rinsed to extract any remaining milk. This step results in a creamy and luscious coconut curry broth.
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Adjusting Flavor and Consistency: After adding coconut milk, the article suggests tasting the curry broth and making adjustments as needed. Additional curry paste can be added for more intensity, salt for seasoning, fish sauce for umami, or a pinch of sugar for sweetness. This step allows for customization, ensuring the curry meets individual taste preferences.
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Incorporating Vegetables: Once the curry broth reaches the desired flavor and consistency, the next step is to add approximately 2 cups of chopped vegetables for a curry serving four. This adds texture, color, and nutritional elements to the dish, completing the curry preparation.
By combining these concepts, you can create a well-balanced and delicious curry that captures the nuances of Thai cuisine.
