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Maybe it’s the egg cooking class that I just took at the Institute of Culinary Education, or Easter on its way, or the delicious eggs I’m able to get from a coworker’s chickens, but eggs have been on my mind lately. I’ve been cooking with them in endless ways…among them, favorites include poaching them gently in tomato sauce (“in purgatory”) and eating with garlic-rubbed crostini, gently scrambling them with cold butter and a wooden spoon over a double-boiler like the French do, or frying them sunny-side-up and placing over sauteed greens. I’m a woman possessed, which explains why I’m loving thelatest post at Mess In the Kitchen, as it features a recipe for a riff on Scotch eggs. This recipe doesn’t include sausage; in its place, a vegetarian beet burger mixture is wrapped outside of a soft-boiled egg and fried. The results are a little lighter and much brighter. Vegetarian or not, I’d take a delicious little package like that any day.
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Thank you VERY much. I hadn't even thought of the Thai vs India aspect. I'm pretty new to curry...so I'll definitely put this one aside and look for an actual Thai brand. I really appreciate the advice.
@lesleycooks：我会避免使用Tandoori咖喱酱，因为“ tandoori”表示它是印度的，而不是泰语，因此在成品菜肴中，风味会非常不同。我们建议的泰国咖喱酱，例如泰国厨房或Mae Ploy品牌，将使食谱成为应有的方式，因为它有柠檬草，辣椒，galangal和其他印度咖喱酱所没有的泰式味道。
至于颜色的差异：绿色是最调的糊状物，但红色仍然很热。两者之间的唯一主要区别是使用的辣椒（绿色糊状的绿色和红色的红色）。
Please click on this link for more information://m.lestubes.com/item/5378/thai-curry-paste
This response isn't about the scotch eggs...though I'll definitely try them. I love the original "pub lunch" eggs so popular in Great Britain...but they're heavy. These look like a pleasing, lighter alternative.
I am wondering if someone can help me with a question about curry paste. I'm trying the Thai Style Halibut Banana Curry from Fine Cooking a couple of months ago. It calls for red curry paste. I found many different "red curry paste" varieties and really don't know which is hot, hotter, hottest! I settled on one called Tandoori Curry paste...which is red in colour...not sure what temperature it will be. I live in Canada so it may be different than the US/Britan. Also...what is the difference between red and green curry paste? Is green just a milder paste or is the flavour completely different??