Thai Red Curry Paste for Beef Satay Fried Rice Recipe

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Discussion Overview

This thread centers around the challenges participants face in finding Thai red curry paste for a beef satay fried rice recipe. Participants share their experiences regarding the availability of the ingredient, its packaging, and potential substitutes.

Discussion Character

  • Anecdotal

Main Points Raised

  • One participant mentions difficulty finding red curry paste in stores and questions its packaging.
  • Another participant notes that they have found curry paste in the Indian food section or the Thai section of stores.
  • Several users discuss the packaging of red curry paste, with one stating it typically comes in a small jar and is often found in the Thai food area.
  • One participant shares their experience of using fresh pressed garlic, ginger, and Asian seasoning as substitutes when they couldn't find the curry paste, resulting in a dish that was too spicy for their family.
  • Another participant reports a positive experience using Panang curry paste instead, enjoying the spice level and planning to make the recipe again.
  • Some participants express confusion about the placement of the new cookbook in the catalog, noting it is not listed with the other cookbooks.

Areas of Agreement / Disagreement

Views differ regarding the availability of red curry paste and the effectiveness of substitutes. No clear consensus emerges on the best approach to take when the ingredient is unavailable.

Contextual Notes

Participants share personal experiences related to ingredient sourcing and recipe outcomes, reflecting a variety of cooking experiences and preferences.

Who May Find This Useful

Consultants interested in recipe adaptations and ingredient sourcing may find the shared experiences relevant.

babywings76
babywings76
Gold Member
Messages
7,266
I don't have the 29 Min. 2 cookbook, but this recipe is in the catalog. I couldn't find red curry paste in the store. Anyone know how it is packaged? Maybe I just missed it somehow. I couldn't find it where all the other Asian stuff is. Also, is there something I could use as a substitute for this?Oh, does anyone else think it's odd that the new cookbook isn't listed in the catalog with all the other ones?
 
when I've bought curry paste it was int he Indian food selections or sometimes the Thai section
 
  • Thread starter
  • #3
I did see other Thai products. Just not this curry paste. What is it's packaging like?
 
It comes ina Jar, I believe I usually find it in the Inidan Food section and it's made my Patuk at least that is the brand around here
 
mine came in a small jar about 3 inches high. It was in the Thai food area
 
Thai Kitchen is one brand.
http://www.worldpantry.com/thaikitchen/img/product/thk-003006.jpgIt's sold through the Thai Kitchen website (http://www.worldpantry.com/cgi-bin/ncommerce3/ProductDisplay?prmenbr=1279010&prrfnbr=1351145) or at Amazon (http://www.amazon.com/dp/B000LKVSDM/?tag=pfamazon01-20).
 
babywings76 said:
I don't have the 29 Min. 2 cookbook, but this recipe is in the catalog. I couldn't find red curry paste in the store. Anyone know how it is packaged? Maybe I just missed it somehow. I couldn't find it where all the other Asian stuff is. Also, is there something I could use as a substitute for this?

Oh, does anyone else think it's odd that the new cookbook isn't listed in the catalog with all the other ones?
Click to expand...

I thought this was very odd. It's listed by itself a couple pages before the other cookbooks, but not on the cookbook page. That is a very strange omission, to me.
 
  • Thread starter
  • #8
It's listed with a nice showcase of the DCB, which is good, because then people can see the DCB and think more about purchasing it. But I thought it should still be listed with the other cookbooks to keep the section complete. It wouldn't hurt to have it shown twice. I know they've done that with other products before. Oh well. If people ask, we'll just have to point out that it's near the DCB.As far as this red curry paste thing goes. I don't know what to do. I really wanted to make this tonight, but now that I don't have that one ingredient I don't know if I should hold off and try another store tomorrow. I wish I knew of a good substitute. I googled it and there was varying advice about substitutes, so I'm more confused than before.
 
ChefBeckyD said:
I thought this was very odd. It's listed by itself a couple pages before the other cookbooks, but not on the cookbook page. That is a very strange omission, to me.
Click to expand...

I hadn't noticed that yet - that is odd. I'll have to remember to point it out at my shows. I'm planning to take it with me all the time, maybe I'll just put a stickie on the front of it with the ordering info.
 
  • Thread starter
  • #10
Well, after going to 2 different stores and no one carrying the red curry paste, I gave up. I had to cook it tonight because I had the meat and it needed to get cooked. I looked online and saw differing ideas on substitutes. I ended up using fresh pressed garlic, and some ginger and a little sprinkle of our Asian seasoning. After all was said and done, it was so stinkin' hot it was hard to eat! But I think the peanut sauce was spicier than I realized. I should have tasted that a little first, cause then I don't think I would've used the ginger. Oh well. I don't think I'll be trying this recipe again. The kids took one bite and drank all their milk and are now resorting to eating a bowl of cereal. ~sigh~
 
I made this tonight and we loved it. I had Panang Curry Paste in my fridge so that's what I used. We loved it. I love spicy and I thought this had a nice spice to it - personally, I could handle more spice and will add more curry paste next time. It's a definate do again recipe for us.
 

Frequently Asked Questions

What is Thai Red Curry Paste and how is it used in the Beef Satay Fried Rice recipe?

Thai Red Curry Paste is a blend of spices and herbs, including red chilies, garlic, lemongrass, and galangal, which adds a rich and spicy flavor to dishes. In the Beef Satay Fried Rice recipe, it is used to marinate the beef and infuse the rice with a vibrant taste.

Can I use a different type of curry paste instead of Thai Red Curry Paste?

Yes, you can substitute Thai Red Curry Paste with other types of curry paste, such as green or yellow curry paste. However, keep in mind that the flavor profile will change, and the dish may not have the same level of heat or depth as intended with the red curry paste.

Where can I find Thai Red Curry Paste for the recipe?

Thai Red Curry Paste can typically be found in the international aisle of most grocery stores, especially those that carry Asian ingredients. You can also purchase it at specialty Asian markets or online through various retailers.

How can I adjust the spice level of the Beef Satay Fried Rice?

To adjust the spice level, you can reduce the amount of Thai Red Curry Paste used in the recipe. Alternatively, you can add more coconut milk or sugar to balance the heat. If you prefer a spicier dish, consider adding extra paste or fresh chilies.

Can I make the Beef Satay Fried Rice ahead of time?

Yes, you can prepare the Beef Satay Fried Rice ahead of time. It can be stored in an airtight container in the refrigerator for up to three days. When ready to serve, simply reheat it in a pan or microwave until warmed through.

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