Thread: Food and Drink Question about Thai Food
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Old 07-24-2013, 04:15 PM   #122
Ming the Merciless Ming the Merciless is offline
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Quote:
Originally Posted by Fire Me Boy! View Post
I'd just make my own. The hardest thing to find in that ingredient list is Kaffir lime leaf... and I just happen to have two Kaffir lime trees on my back patio.
Ive done it both ways and I havent found the time/energy/expense cost to be worth the taste payoff when there are excellent quality pastes available. (that extra 20-30 minutes of prep and extra shopping time...I just havent found the payoff)

I could be talked into changing that viewpoint though.....maybe when my kid is older hahaha (we have some kind of chicken curry about once a week or a least a few times a month)

how long does it last if u make a batch fresh and store some of it?

Whats the best storage method?

Mortar N Pestle or food processor?

Have you tried some of the fresh pre-made pastes? (not the dry ones, but the 'wet' ones? Or any small batch/artisan/boutique vendors?)
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Last edited by Ming the Merciless; 07-24-2013 at 08:33 PM..
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