this post was submitted on 15 Jan 2024
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[QUESTION] What are your favorite spices to use in soups?

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Thai Red Curry additive (lemmy.world)
submitted 2 years ago* (last edited 2 years ago) by Brainsploosh@lemmy.world to c/cooking@lemmy.world
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I've been asked to make a Thai Red curry with chicken for a larger party, and they've asked for the soup to be of variable spicyness.

I was thinking that maybe I could do the soup mild, and have an additive with extra spice.

I could go with chilli oil ofc, but I'd prefer to have the richness of the red curry flavors if possible.

Is there a good way to make some kind of red curry seasoning? Do I just offer the guests red curry paste to mix into the soup, or should I mix it with something?

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[–] Balthazar@lemmy.world 5 points 2 years ago

I recommend Mae Ploy's red curry paste.

You could make both a mild version and a spicy version, and allow guests to combine some of each to attain their desired level of spice.

[–] AFKBRBChocolate@lemmy.world 5 points 2 years ago

Or seems like if you're using a red curry paste like this one, you could add enough for a mild version, but let them add more for spicier.

[–] renrenPDX@lemmy.world 4 points 2 years ago

Just make your one regular base curry. The spiciness is adjusted by how much chilis you add to the final dish. So to make a spicy batch, sauce some Thai chilis until fragrant then add your curry. That way you can designate spiciness by how many chilis you add.

[–] wellee@lemmy.world 3 points 2 years ago

Thats definitely the fancier way to do it! I don't think you need to mix it with anything, a base sounds like a good idea.

...I'm lazy so I just add red pepper flakes on top if it's not spicy enough lmao.

[–] ProstheticBrain@sh.itjust.works 1 points 2 years ago* (last edited 2 years ago)

If you just want to make one, milder curry you could do a sambal on the side. It's not Thai but it's big in nearby countries like Malaysia, Indonesia, Singapore etc.

It's a bit like a much hotter siracha but there are loads of varieties, some have shaved coconut for a bit of texture and sweetness etc.

Here's a basic one https://www.elmundoeats.com/en/how-to-make-malaysian-chili-paste-sambal/

Edit: forgot to say, sambals have similar flavours to Thai stuff, so lemongrass, chilli, coconut etc. Thought it would compliment nicely even if not strictly traditional.