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Hey everyone! I recently discovered my love for thai food however the recipes I have found on pinterest dont taste nearly as good as they do in the restuarant. Does anyone have any great thai recipes theyd love to share?
Part of the problem with making thai food taste like what you get in restaurants is the ingredients. There are several with are critical to make thai food, but are hard to find locally. (no, the dried stuff just doesn't do the trick)
Galangal (though in a pinch, I'd agree that ginger is an okay substitute)
Kefir lime leaf (if you have an Asian grocer, you might find these in the freezer section. No lime juice or zest isn't a substitute.)
Lemongrass (more and more regular grocers are carrying this. Nothing from a fresh lemon or dried lemongrass is an acceptable substitute)
Thai basil (no replacement, but it's easy to grow at home)
Thai chile's - these CAN be substituted with Serrano peppers. Use more if using Serrano.
Yes, you can make thai food without this stuff, and it will taste good. But it will not taste like you are expecting it to.
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Originally Posted by JeanieCoyle
Hey everyone! I recently discovered my love for thai food however the recipes I have found on pinterest dont taste nearly as good as they do in the restuarant. Does anyone have any great thai recipes theyd love to share?
Do you have a nearby Lidl? If so, they have jars of lemongrass (not dried) right now mixed into what appears to be mostly Chinese ingredients in the ethnic food of the week display.
If you're near an Asian market, you can see if they carry Maesri brand curries in small cans (about the size of a small cat food can). Just follow the instructions on the outside and while it's a limited amount of Thai dishes, they are so authentic and delicious you won't believe it.
If you're near an Asian market, you can see if they carry Maesri brand curries in small cans (about the size of a small cat food can). Just follow the instructions on the outside and while it's a limited amount of Thai dishes, they are so authentic and delicious you won't believe it.
Part of the problem with making thai food taste like what you get in restaurants is the ingredients. There are several with are critical to make thai food, but are hard to find locally. (no, the dried stuff just doesn't do the trick)
Galangal (though in a pinch, I'd agree that ginger is an okay substitute)
Kefir lime leaf (if you have an Asian grocer, you might find these in the freezer section. No lime juice or zest isn't a substitute.)
Lemongrass (more and more regular grocers are carrying this. Nothing from a fresh lemon or dried lemongrass is an acceptable substitute)
Thai basil (no replacement, but it's easy to grow at home)
Thai chile's - these CAN be substituted with Serrano peppers. Use more if using Serrano.
Yes, you can make thai food without this stuff, and it will taste good. But it will not taste like you are expecting it to.
If you are making your own Thai curry pastes, you will also need shrimp paste, dried/fresh mild and hot chilis. The red, yellow and panang pastes I make use shrimp psate.
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