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SISTEREINSTEIN is asking: (3 answers)
New to the world of curry and made a dish using 2 TBSP of red curry paste thinking it would be spicy (4 chilis on the bottle) ... and it didn't have any heat. What did I do wrong? I simmered it in coconut milk before adding my veggies. Any and all feedback would be appreciated!!!

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Last updated: Jan. 20, 2013 11:59 am
Posted: Jan. 19, 2013 5:23 pm
 
Answered by: FrackFamily5
Jan. 19, 2013 5:26 pm
Ya got to taste the curry powder and paste before you put it in to get a base of how much to add. Then taste as you are simmering so you can add more of necessary. You'll get the hAng of it quick. I bet it was still yummy.
 
Answered by: foodiemonster
Jan. 19, 2013 6:01 pm
Spicey is a very relative term. Diffrent brands have different levels of spicey and rate the heat differently too. In any case, Did you heat the paste in oil? That helps intensify the spices, also, coconut milk/cream mellows the heat a bit. I would suggest adding more paste little by little and keep tasting till you get the right amount. Different. Also Curry always tastes better when chilled overnight, beware that however spicey it may be now it may taste spicier albeit more tasty the next day :)
 
Answered by: ConkyJoe
Jan. 19, 2013 6:15 pm
Do a tiny sample taste of the red curry paste as that will give you a feel for the heat. Two tablespoons is a good amount of curry paste in a normal sized recipe. I’ve had Spicy Chicken Thai Soup by Chef John, and it calls for 2 teaspoons of red curry paste . . . we like heat and doubled it . . . we found that amount about right but wouldn’t hesitate to add more next time. Here is the link to that recipe . . . http://allrecipes.com/recipe/spicy-chicken-thai-soup/reviews.aspx?prop24=Recipe%20Review%20Layer%20View%20All . . . if you read through those reviews, you’ll notice quite a few comments about folks increasing the curry paste by 2X, 4X, even a half a bottle, and then saying they didn’t find a significant increase in heat but added flavor. One lady talks about how she doubled the amount, and even her 2 year old could handle the spice. If you like heat, you may want to add some hot sauce in addition to the curry paste . . . many different ones out there. Sriracha chili sauce (Lee Kum Kee; at Asian groceries) is fire hot but better suited for some recipes than others.
Comments:
SISTEREINSTEIN
Jan. 20, 2013 6:07 am
I will try heating it in oil first. The comments in ConkyJoe's recipe link were extremely helpful as well. The moral of the story for me is that there are no short cuts when making a good curry. Thanks to all!
 
Kim's Cooking Now!
Jan. 20, 2013 6:42 am
Did you really use red curry PASTE? Was what you used in a liquid form? If so, I don't think it was red curry paste . . . I use red curry paste, and it is usually sold in a can or in a plastic container, and is very thick and almost a dry consistency (think slightly moistened saw dust). The one that I use is by Mae Ploy (I bought it on-line), and I just made Thai Curry Soup with it the other day, and 2 tsp. gave it a good kick. 2 Tblsp would have been overkill.
 
SISTEREINSTEIN
Jan. 20, 2013 11:50 am
It was Thai Kitchens brand Red Curry Paste..before tossing it will try heating in oil first. Ive seen the canned versions from the oriental stores and will try those next. 2Tbsp turned my curry seriously orange so when I'm ready to experiment will use a smaller qty..cheers to all!
 
PAMELA D. aPROpos of nothing
Jan. 20, 2013 11:59 am
Agree the Thai Kitchens paste isn't very hot. Easy remedy, keep Sriracha in the fridge, that will hot it up. I recently bought a can of red curry paste and Yowsa! it was HOT and SOOOO good. Have no idea the brand or even the label to describe but it was super cheap at the Asian mkt, maybe buck and a half. LOL, I used half the can for my soup recipe. The can invited using the whole can for the recipe suggestion on label. YIKES!
 
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