Thanks

Hi! If you use mild chilies such as guajillo, it'll be fine for them. It has no heat at all. Do not omit the chilies!!! Good luck!

I just made your Yellow Curry recipe (using store bought paste) and it was delicious! I really want to start introducing my kids (7 and 5) to Thai food, but the yellow curry was just too spicy for them. I was thinking of making your paste to remedy this, but I see it does call for chilies. If I use the mild chilies, do you think it will be ok for my kids? Or would you recommend omitting the chilies altogether (blasphemy!)? Thanks so much for everything you’ve be put together! We love your recipes!

You can use fresh, but the flavours will be different. If you want the traditional flavours of this curry, then you should use dried. You can still add more chilies for more spice though!

Hi Laura, it's hard to say because ginger comes in vastly different sizes, some are very fat and others very thin. But if you buy a 3-inch piece, that should be more than enough for 2 tablespoons.

Hello!

Was wondering if for the ginger, galangal and turmeric you could please give the rough equivalent of how many and what sized “chunks”/pieces will be needed! (Just because I’m having a hard time knowing how much to buy/ex: how much 2 tbsp of fresh ginger would be).
Excited to give this recipe a try!

Hello!

Was wondering if for the ginger, galangal and turmeric you could please give the rough equivalent of how many and what sized “chunks”/pieces will be needed! (Just because I’m having a hard time knowing how much to buy/ex: how much 2 tbsp of fresh ginger would be).
Excited to give this recipe a try!

In the UK I have found that the S&B brand "oriental curry powder" is a really good fit. Can find it in pretty much any Asian supermarket.

I have made this several times, its a family favourite now. I use mexican guajillo for the bulk of the chillis with a couple of Arbol for heat.

Guajillo and puya will both work perfectly!

What are the large red chiles you are using? Most widely available to me are Mexican dried chiles--so New Mexico, guajillo, California, puya, etc. Are any of these acceptable?

THere's no need to stress out about the curry powder, even in Thailand they differ from place to place. So my rule of thumb is if it smells good to you, it's good to use. Whatever is available at your non-Asian grocery store is fine, something more adventurous at Indian stores is also good to use.

What curry powder mixture do you use? I cannot find Thai Curry Powder in UK and homemade ones i can find consist of Turmeric, Bay Leaves, coriander, cumin, ginger, chilli flakes, white pepper and whole clove but don't know if this is authentic or not

Thanks

David

The weight of the dried chilies come to about 10 grams, so you can substitute that amount of cayenne. HOWEVER. I've never tried cayenne so maybe start with 8 grams and see if it's too spicy or not. You can always add more to the curry itself!

Hi Koen! Not sure what you mean by "grind" as they are ground in a mortar and pestle. "In a stone mortar and pestle, add cumin seeds, coriander seeds and white peppercorns; grind into a powder." Can you expand on that? Cheers! Adam