How I Save On Groceries (and still eat well)

By Jessica Rogers April 26, 2023 12 mins read 165718 Views

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How I Save On Groceries (and still eat well)

Frequently Asked Questions

How do I make Thai food at home using Thai spices?

In order to cook authentic Thai food at home you will need five spices: black pepper (cayenne), coriander seeds (coriander seeds), turmeric and cinnamon. Each ingredient has its own unique flavour profile, and each plays an important role in creating delicious dishes.

Cinnamon provides sweetness while black pepper enhances the flavours. Curry powder gets its yellow hue from turmeric and coriander seeds. Cayenne peppers heat up the dish, while cilantro adds flavor and freshness. A final ingredient is cinnamon, which adds depth and complexity.

You can buy each of these spices in your local grocery shop, or you can order them online.

What are the primary Flavours in Thai cooking?

Thai cuisine includes several distinct regional cuisines. These include Northern and Central Thai cuisines, as well as Southern, Eastern, Western, Eastern, Western, Northeastern Thai food. Each region has its unique flavour profile.

Thai food is known for its sweet, salty and sour flavors.

Thais love sweetness because it makes their dishes more delicious. Thai cuisine has a lot of sweet ingredients such as coconut milk and palm sugar (gula Melaka).

Thailand's most popular food is sourness. Sour foods are often served alongside hot dishes. This helps to balance the heat.

Thai food has a lot of spicy ingredients. Thai recipes often include spices such as galangal and ginger root.

Can garlic be used in Thai cooking

Thai cuisine includes garlic. Garlic is often used to make Thai dishes, including salads and soups, stir-fries and curries, as well as sauces and sauces.

Garlic is often fried in Thailand with ginger, shallots, and other spices. Additionally, garlic is often eaten with sticky Rice.

Garlic can be eaten in a variety of ways. This mixture is called "Nam Phrik" (namphrik). Nam Phrik is often served alongside grilled chicken, beef, or pork.

Statistics

According to a recent survey, professional chefs and many home cooks use spices; usage has only continued to grow from 2011 to now. (hospitalityinsights.ehl.edu)
Their 14 to 20 percent essential oil content means that cloves have the highest concentration of aroma compounds of any spice. (masterclass.com)
According to Healthline, pink Himalayan salt is estimated to contain up to 84 minerals and trace elements, which gives the salt its special pink color. (spicecravings.com)

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How To

Do you know how to make curry paste?

Curry paste contains dried chillies and shallots, galangal roots, lemongrass (kaffir lime leaf), garlic, shrimp paste, sugar and salt. It is widely used in Thai cuisine.

Curry paste is one the most loved condiments in Southeast Asia. This unique flavor can be added to many dishes including curries, soups and stir-fries as well as rice dishes, noodles, desserts, and rice dishes.

It's very simple to make this at home. Follow the steps below to make it easy!

Step1 - Prepare Ingredients

Before starting the recipe, you will need to prepare all ingredients.
First, peel and chop shallots (2 cups). Cut galangal root in small pieces, about 3 inches long. Set aside.
Next, you will need to peel and slice the garlic cloves (about 4 cloves). The lemongrass stems should be roughly 1/2 inch thick.
After that, you will need to crush dried red chili peppers (about four tablespoons) before removing the seeds (optional).
Next, cut kaffir lime leaves into thin strips (about 5 inches long). Remove the white part of the stem and set it aside.
After draining the shrimp paste, wash it well and then coarsely smash it.
Finally, measure out sugar and salt.

Step2 - Grind Ingredients

Combine all ingredients and blend until smooth.
The texture should be comparable to peanut butter.
Note: if you want to reduce the amount of oil in the dish, you can substitute some water for some of the oil.

Step3 - Add Coconut Milk

Mix coconut milk with the mixture.
Add coconut milk slowly so that the paste does not become too sticky.
You can reduce the amount of chillies and increase the quantity of galangal root if you prefer it less spicy.
If you prefer it spicy, add more chillies or less galangal roots. The final result should taste good to you.

Step4: Serve