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I've fallen in love with My Kuali Penang White Curry. I have suspicion the first is the brand, then that Penang is a place with its own famous white curry. These noodles are literally 10x more expensive than ramen. The thing that makes them great is the curry paste. I feel I'm literally paying for that one part because I love the broth so much. While I love supporting a good company, I can't always afford them and I'd like to do more things with the paste. This stuff has a greasiness to it, you can see it on top of the broth. It's dark red (not white, though I saw white curry paste that is actually white) and has shrimp listed in the ingredients. Shrim paste. Among other ingredients:

Palm oil, onion, garlic, sugar, shrimp paste, curry powder, salt, fish seasoning powder.

Nothing else special in there (MSG). The noodles come with a pouch of dairy creamer, actually. It makes it a bit more creamy. I discovered it's actually good to use whole milk in them instead, along with the water. Thicker than the powder could provide. I use both anyway...

I'm really in love and could eat these almost every day were they more affordable. I cook mushroom, onion, carrot and some garlic in the pan and then toss the water in to make the broth. They turn out incredible every time, just the right amount of heat and extremely flavorful. Normally I'm not wild about ramen noodle broth. These noodles seem to be basic ramen, maybe a touch thinner but nothing special. That curry paste i where it's at. Looking for something I could buy in the US. Please help me in my quest to find a close-enough curry paste so I can just make my own and try new things!

Edit: at the bottom of the package is says, "Kari Mee Putah Penang"

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Hello r/curry!

I'm out to the curry house tonight and am fed up of ordering the same thing every time. I'd like to branch out to a new dish, but I'm very wary of ordering something I won't like! Would someone be able to recommend me something new please?

My go-to dishes are:

Tikka Pasanda (favourite!)

Chicken Tikka Masala

Chicken Korma/Kurma

Butter Chicken

Bhuna

Chicken Balti

As you can see my tastes are very mild - I don't mind a slight spice but anything hotter than a mild madras I can't handle! I love anything with large amounts of garlic, almonds, or cream.

Edit - this is the place I'm going to's menu! https://www.dilshad.uk.com/menu

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7 comments
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Best cut of beef to use in a curry and how best to cook it? Does beef always need slow cooking?

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Love curry but at the moment I can't eat anything too spicy so was wondering if this would be okay or if I should just stick to something like tikka masala? Any help much appreciated.

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Hey all, I've visited a bunch of Caribbean Roti places lately and would love to be able to replicate the sauce and tenderness of the chicken/potatoes at home. Does anyone have any recipes they've had success with?

Thanks in advance

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It's so wonderful; I really wish I tried it earlier in life. So far, my favorites have been Japanese katsu curry and Thai yellow curry. I've also enjoyed Indian tikka masala. What types of curry are your favorites? What would you recommend?

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Hi folks,

I've never used this ingredient in my own cooking so I recently picked some up from my supermarket. To be clear, this is the stuff made from ground seeds - not the rest of the plant.

When I taste it straight from the jar, it's extraordinarily bitter, unlike any other spice I have used. I appreciate that the flavour and qualities of spices will often transform to some extent when toasted in the cooking pan or whatever but I can't imagine this being palatable in any significant quantity, so strong is the bitterness.

I don't want to ruin a dish on a test run so perhaps someone can advise me on how to use it to best effect, and maybe also recommend other ingredients or curry styles it goes well with.

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If someone had never had curry and you were tasked with telling them what it’s like.

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I like to experiment and make curries a lot. I've tried all types of different recipes and still they end up a bit bland. The sauce tastes more like a western stew, rather than a hearty, tangy, Indian curry. Adding more curry powder doesn't seem to help either, though maybe I'm still not adding enough. I've found a few things have helped:

  • Not searing the chicken/meat before hand, let it cook in the sauces.

  • Using a slow cooker or crockpot has shown to make the meat much more tender and absorb the flavors of the curry more.

These things have helped the meat, but the sauces still lack something. I'm making curry for a group soon, so I want this attempt to be a success. I went out and bought your standard season salt, and I'm hoping that adding a dash of that would help, but I don't want it to just be saltier. Anyone have an idea what my issue may be? Or have a foolproof restaurant quality recipe they can recommend?

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13 comments
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