New to the world of curry and made a dish using 2 TBSP of red curry paste thinking it would be spicy (4 chilis on the bottle) .
New to the world of curry and made a dish using 2 TBSP of red curry paste thinking it would be spicy (4 chilis on the bottle) … and it didn’t have any heat. What did I do wrong? I simmered it in coconut milk
before adding my veggies. Any and all feedback would be appreciated!!!
Do a tiny sample taste of the red curry paste as that will give you a feel for the heat. Two tablespoons is a good amount of curry paste in a normal sized recipe. I’ve had Spicy Chicken Thai Soup by Chef John, and it calls for 2 teaspoons of red curry paste . . . we like heat and doubled it . . . we found that amount about right but wouldn’t hesitate to add more next time. Here is the link to that recipe . . . http://allrecipes.com/recipe/spicy-chicken-thai-soup/reviews.aspx?prop24=Recipe%20Review%20Layer%20View%20All . . . if you read through those reviews, you’ll notice quite a few comments about folks increasing the curry paste by 2X, 4X, even a half a bottle, and then saying they didn’t find a significant increase in heat but added flavor. One lady talks about how she doubled the amount, and even her 2 year old could handle the spice. If you like heat, you may want to add some hot sauce in addition to the curry paste . . . many different ones out there. Sriracha chili sauce (Lee Kum Kee; at Asian groceries) is fire hot but better suited for some recipes than others.
Spicey is a very relative term. Diffrent brands have different levels of spicey and rate the heat differently too. In any case, Did you heat the paste in oil? That helps intensify the spices, also, coconut milk/cream mellows the heat a bit. I would suggest adding more paste little by little and keep tasting till you get the right amount. Different. Also Curry always tastes better when chilled overnight, beware that however spicey it may be now it may taste spicier albeit more tasty the next day :)