#maesri

[caesar-valles]

What Makes A Good Curry Seem Really Authentic?

We all love a good curry, but it can take some time and effort to get the perfect flavours just right. Wanting to make a great curry at home can be tricky. It's not easy to work out which ingredients will work best together or where we can find the most authentic-tasting ingredients.

If you're using a Maesri curry powder, then you'll want to make sure that it is as authentic as possible. Here’s what makes a good curry seem really authentic.

The spices

Spices are an essential ingredient in curry and are what give it its unique flavour. The blend of spices used in curry can vary depending on the region, but it typically includes cumin, coriander, turmeric, ginger, garlic, and chilli. The quality and freshness of these spices are important, as they can greatly affect the flavour of the curry. A good curry should have a balance of spices that are not overpowering but still flavorful.

The base

The base of curry is usually made from onions, garlic, and ginger, which are cooked until soft and then pureed to form a smooth paste. This base is then used as a foundation for the curry's flavours to build upon. The base should be cooked slowly over low heat to allow the flavours to develop and meld together.

Cooking method

The way a curry is cooked can also contribute to its authenticity. Traditional curries are usually cooked in a clay pot over a low flame, allowing the flavours to slowly develop and intensify. However, modern cooking techniques such as pressure cookers and slow cookers can also produce a delicious curry with authentic flavours.

Use of fresh ingredients

Using fresh ingredients such as vegetables, meats, and herbs is crucial to achieving an authentic curry. Fresh ingredients have more flavour and nutrients than their frozen or canned counterparts. Fresh herbs like cilantro or mint can be added to the curry just before serving to enhance the aroma and flavour.

Balance of flavours

A good curry should have a balance of sweet, sour, spicy, and salty flavours. The sweetness comes from the use of coconut milk or sugar, the sourness comes from tamarind or lime juice, the spiciness comes from chilli, and the saltiness comes from salt. The balance of these flavours is important to achieve a harmonious and well-rounded taste.

The accompaniments

Accompaniments such as rice, naan bread, and chutneys are also an important part of an authentic curry experience. The right accompaniment can complement the flavours of the curry and enhance the overall dining experience.

Chef's experience and knowledge

Finally, the experience and knowledge of the chef can greatly influence the authenticity of a curry. A chef who has trained in traditional South Asian cuisine will have a deep understanding of the flavours and techniques involved in creating an authentic curry. The chef's skill in balancing the flavours, choosing the right ingredients like Maesri curry paste, and cooking it to perfection is essential to creating an authentic and delicious red curry.

A good curry seems really authentic when it has the right balance of spices, a well-developed base, and a harmonious blend of flavours. The use of fresh ingredients, the cooking method, and the accompaniments also play an important role in achieving authenticity.

Finally, the chef's experience and knowledge are critical to producing a truly authentic and delicious curry. With these factors in mind, you can enjoy an authentic curry that transports you to the streets of South Asia with each mouthful.

[baronessvontumbler]

Pleasantly surprised by how quickly this #padthai came together! Used #sauce from my favorite brand #maesri . . . #rice #noodles #bean #sprouts #greenonion #tofu #lime #peanuts #vegan #quick #easy #delicious #eatplants (at Little Five Points) https://www.instagram.com/p/B2fl0vRJ-9Y/?igshid=1hsjy7hn2xntw

[shootstoroots]

Our Sunday batch cooking: Thai red curry with butternut squash, roasted bell pepper, romanesco broccoli, crimini mushrooms and chickpeas.  I used a red curry paste from Maesri which my good friend Lek introduced me to since the company is based in her hometown of Nakhom Pathom in Thailand. The product is available at Whole Foods, Berkeley Bowl and Amazon.com. 

Vegetable Thai Curry

Ingredients 2 cans reduced fat coconut milk 2 tbsp Maesri red curry paste 1 red bell pepper, roasted and sliced 2 cups chickpeas, cooked 2 cups butternut squash 2 cups romanesco broccoli 2 cups crimini mushrooms, sliced 1/2 cup basil leaves, packed 1 tbsp coconut nectar (or 1/2 tsp brown sugar) 1 tsp himalayan salt 1 small lime 

Roast the red bell pepper at 400 degrees for 25-30 minutes or until skin is loose and charred. Let cool. Remove skin. Take our the core together with the seeds and drain the liquid in a small container. Slice in strips and add to container. Set aside. Slice crimini mushrooms, set aside. Peel and cut butternut squash into cubes. Slice the romanesco broccoli and remove the florets. Using a pressure cooker, add the butternut squash and cook for 2 minutes at high then quick release. Add the romanesco broccoli florets and cook for another 2 minutes at high and then quick release.  After the pressure has gone down, remove the squash and romanesco broccoli florets and set aside. Turn on the stove top to medium heat. On a casserole pan, add 2 tbsp of Maesri red curry paste. Sauté for about 5 minutes until it sizzles (careful not to burn the paste- you may wish to use a 1/4 tsp of the coconut milk to avoid sticking). Add the 2 cans of coconut milk and mix thoroughly together with the coconut nectar and himalayan salt.  Add the sliced crimini mushrooms, chickpeas, red bell pepper (including the liquid), butternut squash, romanesco broccoli and basil leaves. Turn down the heat and let it simmer for 15-20 minutes. Adjust salt to taste. Turn off the stove top and let it cool. Enjoy the dish with brown rice and a few squeezes of lime.