Thursday, January 10, 2008
I made four different types of Thai curry pastes today. After making my first homemade curry paste I decided never to buy store brands and to always make my own. And, since I had bought the galanga root specifically for use in Thai dishes it seemed like a good idea to make all the curry pastes I might want and freeze them. I made a green curry, red curry, yellow curry, and Mussamun curry. I'm excited to try the mussamun curry out because I have never had it before, homemade is sooo much better than store bought.