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Thai Green Curry, Asia is a green curry paste, which was originated from. Today, many restaurants and individuals, their green curry with curry paste packaged for convenience, less preparation time and is usually cheaper than buying. We just heat the coconut milk or cream, then add the pasta, salt, sugar and other ingredients such as vegetables, chicken or fish. There are many types of curry paste in supermarkets, but there is only one kind of faithCurry paste is prepared from scratch with fresh ingredients and herbs, then refine with a mortar and pestle.
A basic curry paste, coriander seeds, coriander root, cumin, pepper, lemon grass, lime, garlic, shallots and shrimp. The dry ingredients are usually in a wok, then smiled heated powder with a mortar and pestle. Today, many people use the food processor process all ingredients until thick paste is a. We do not want to do with thisPaste each time you cook curry in some way you could keep in the fridge, so every time we cook curry, we just add the paste with coconut milk and other ingredients to cook our curry. The paste can for about 3-4 weeks in the refrigerator for about 3-4 months to be kept in the freezer.
When we eat we expect restaurants to make their own curry paste. The problem is that some chefs have a skills shortage, some restaurants can not take good cooks, so that even if theTheir pasta cooks, it is not even taste as good as the leaflet, so that could also add the package. Some restaurant to reduce costs, cut the staff has no time to do so because it is time very expensive to get a good curry paste.
People want everything too fast to wait for anyone, or want to spend the time to think, time is money. Take a look at supermarket shelves, everyone looks to food, package food, frozen foods, and processedFood. The food is important if we want good health, we must learn is the kind of food we eat budget, do the best, avoid foods with chemicals, dyes and preservatives.
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