13 thoughts on “February 15, 2023: Oh, Hello”

  1. For those who enjoy the occasional Thai curry, I recently purchased big vats of both the red curry paste and green curry paste on the Bezos from Mae Ploy. Good stuff. Much better, more intense and spicier flavor than Thai Kitchen, and way cheaper than buying those teeny jars. But now I am committed to making a lot of curries.

    1. Any option better than Thai Kitchen is welcome. Do you think you could measure it out into reasonable quantities and freeze it?

      Reminds me I need to go stock back up on Red Boat fish sauce.

      1. A good idea. Anyone feel free to report results here!

        Thanks for the rec. I need some quicker meals on the roster and this looks promising.

        1. I hadn’t considered that there might be some specific concerns about freezing certain ingredients of curry paste, though I have to say I’ve never noticed any adverse effects of freezing alliums in prepared dishes otherwise. I just remember being so frustrated by the inevitable leftovers in cans of tomato paste. Freezing can remnants was the only consistently workable solution I found.

          Of course, now that double-concentrated stuff is widely available in foil tubes, I find that I don’t waste tomato paste.

          1. I chop and freeze the trinity including onion for ease of making gumbo, red beans, shrimp n grits, Guinness stew and then like without ever noticing a bitter onion element.

      2. Heh, I made red curry using Thai Kitchen last night, and I was feeling like their quality has gone down even further. Seriously underwhelmed.

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