The simple answer is yes – and the secret is to pound, pound, pound, and then pound some more
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I love Thai and Vietnamese curries, but is it worth making the curry paste from scratch? And what’s the secret to a great one?
Adam, London SE10
When faced with a cooking conundrum, I often ask: “What would Nigel Slater do?” In this instance, he mixes his own green curry paste: “I like the vibrancy that comes from the freshly-blitzed lemongrass, ginger, garlic and coriander leaves,” to which he then adds shrimp paste, fish sauce and a pinch of sugar. For red curry paste, Slater turns to shop-bought, finding them hotter and the sourness “more pronounced” than his homemade efforts.
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