Perfectly, thai food is similar in a way whereby it’s balanced with sweet n sour etc but they use quite a fair bit of MSG like the Chinese to enhance the flavour more.
Just had pumpkin curry, which she made with the stuff I scooped out of the kids' Halloween lanterns and froze. The good ones, not my avatar one! Anyway, was very nice indeed. Can't he arsed to post the recipe though, sorry. It had chick peas and French green beans in.
Here’s that pork Thai dish I promised to post up. It’s a really quick dish and banging hot and spicy. I’ll post up the recipe if anyone wants to try it.
OK, Slice your pork thinly about 2-3 mm and marinate it in 1 tbs of sugar, 1 tsp MSG, Oyster sauce & fish sauce to your taste. Rub in cover and refrigerate for 1 hour. take your fresh green peppercorns, red chillies and shredded ginger and stir fry in about 3-4 tbs of cooking oil until it starts to get a bit sticky then add your marinated pork and stir fry. Add a splash or two of water after a while to stop it drying out too much and to provide a little sauce. Enjoy!
please log in to view this image My preferred hot sauce. My brother in law once smothered it on his burger like ketchup and then spent a long time sweating.
If the kids have a spag bol and there’s leftover bol I stick some paprika, cumin, hot sauce and jalapeños in it. Creates a ring of fire.
I stopped reading at 'ass prawns', mate ain't nobody should be eating ass prawns. **** is wrong wit you.
I buy curry already made bro, no time fo that ****. I live near one of the best Indian restaurants in the UK.
That is the thing with Vindaloo and Madras curries. We treat them as a level of heat, but they are very different recipes and can be hot or mild. Vindaloo is vinegar and potatoes for example. I cringe when a really good friend of mine asks for a Pathia and says can you make it Madras hot
Most restaurants use a standard curry sauce base which is the base for about 12-15 different curry's.
@luvgonzo I made that curry at work last Friday and it was amazing, everyone loved it. Big hit, well done. I might actually pick next weeks house meal from this thread, I'm making one on Thursday next week.
They grow the Dorset Naga on Portland (10 mins from my house). It was the hottest chilli in the world for a few years, think it's still top 3 (iirc). It's ridiculously hot, like painful as ****.
