tag:blogger.com,1999:blog-5034973390868513806.post4801616907861802244..comments2023-06-13T10:23:32.497-07:00Comments on Locally Preserved: Ballard Community Kitchen -ThaiVineladyhttp://www.blogger.com/profile/07912626741951943745noreply@blogger.comBlogger6125tag:blogger.com,1999:blog-5034973390868513806.post-90563694097393936002010-07-08T10:25:52.917-07:002010-07-08T10:25:52.917-07:00You want to take the fat at the top of the coconut...You want to take the fat at the top of the coconut milk and heat it with some vegetable oil until the fat separates. When the fat is separated add the curry paste and saute until fragrant. From there add the rest of your ingredients.Vineladyhttps://www.blogger.com/profile/07912626741951943745noreply@blogger.comtag:blogger.com,1999:blog-5034973390868513806.post-88258451261172995222010-07-08T10:19:45.438-07:002010-07-08T10:19:45.438-07:00Hi there - I am getting ready to serve the red cur...Hi there - I am getting ready to serve the red curry tonight. But I am confused about how to do it. I have the coconut milk but what do I do with it? I was mashing sweet potatoes around the corner and did not see that part of class. Do i just heat the coconut milk and add the red curry paste? Thanks for your help!<br />JeannetteThe Chen Tribehttps://www.blogger.com/profile/06880880413246244924noreply@blogger.comtag:blogger.com,1999:blog-5034973390868513806.post-35416450862247377102010-06-24T18:41:35.133-07:002010-06-24T18:41:35.133-07:00For authenticity with the red curry, you can easil...For authenticity with the red curry, you can easily grow Thai peppers here in the NorthWest. I grew hundreds of them here in BC from just a few plants many years ago, and still have some left in the freezer (not to mention the ristas). <br /><br />You may, however, want to adjust the quantity you use. They do pack a fair bit of heat.<br /><br />PhilPhilBhttps://www.blogger.com/profile/04058913250423306720noreply@blogger.comtag:blogger.com,1999:blog-5034973390868513806.post-54300132608819246672010-06-20T11:46:12.840-07:002010-06-20T11:46:12.840-07:00Great class! I have already made more satay sauce...Great class! I have already made more satay sauce--used it like peanut sauce over chicken & veggies. It's just as easy as the way I normally made peanut sauce. <br /><br />I also made more dip--except with a shallot instead of the onion. I just ran it all through the food processor, which saved the mashing & mixing by hand.CCnoreply@blogger.comtag:blogger.com,1999:blog-5034973390868513806.post-84716797586898959882010-06-18T12:21:52.837-07:002010-06-18T12:21:52.837-07:00We found your copies as we cleaned up. I am going ...We found your copies as we cleaned up. I am going to post each months recipes here just in case people lose their recipes. I am glad that you have already made a curry.Vineladyhttps://www.blogger.com/profile/07912626741951943745noreply@blogger.comtag:blogger.com,1999:blog-5034973390868513806.post-787854110473456172010-06-18T12:17:53.107-07:002010-06-18T12:17:53.107-07:00eatin' a green curry i made last night and the...eatin' a green curry i made last night and the leftover miang kham sauce as i read this post! thanks for all the tips and posting the recipes (i forgot my copies!)<br /><br />-jillJillhttps://www.blogger.com/profile/10847463470055671392noreply@blogger.com