Trufflette,
I also enjoy THAI cooking but really do not have that much knowledge in that area. Mainly Chinese, then Italian/European/Mid-EAST/Indian.
There are basicly 3 levels of firmness for TOFU. The TOFU normally found in supermarkets are either the SOFT or FIRM. You want the extra firm which is only common in the the oriental stores.
Give you a little tip on TOFU. Lets say that you are making a great sauce and TOFU in the fresh form does not really absorb the flavor. Freeze the TOFU. When you thaw it out you will notice that it has changed to where it will appear to take on the form of a sponge. The texture will change alot also, but it will absorb the flavor alot. The other way is to deep fry it, but the smell is not that great.
As for CURRY, first brown the curry(dry form - no oil/water) in a cast iron pan - that will bring out the flavor and aroma. DONT PUT YR NOSE OVER THE PAN WHEN YOU ARE BROWNING THE CURRY! gggggggggg
I like to thicken my curry with a rue or corn starch. Also, when you dealing with spices, commonly it can be bitter. If it is too bitter, add some sugar to cut the bitterness, but not too much to make it sweet. Panang curry is Malaysian - and I believe the malaysian style is to add coconut milk to the curry(didnt mean to correct you). Another way to thicken curry is to add plain yogut or buttermilk - gives a creaminess to it.
If you want to bring out the CURRY flavor, add more cumin, which I like to do. Throw a few BAY leaves in also.
Seeya |
