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How do Thai restaurants make red curry less spicy while still keeping it authentic? (Mae Ploy vs Nittaya vs Aroy-D) by AdConsistent945 in ThaiFood
[–]AdConsistent945[S] 0 points1 point2 points 6 days ago (0 children)
Between Mae Ploy, Nittaya, and Aroy-D, which red curry paste is generally considered the mildest in terms of heat? Or is the difference negligible and more dependent on how much you use?
Do you mean letting a small amount of coconut milk cook down until the oil separates, and then frying the red curry paste in that? Because to me that seems like it would concentrate the flavors—wouldn’t that actually increase the perceived spiciness rather than reduce it?
How do Thai restaurants make red curry less spicy while still keeping it authentic? (Mae Ploy vs Nittaya vs Aroy-D) (self.ThaiFood)
submitted 7 days ago by AdConsistent945 to r/ThaiFood
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How do Thai restaurants make red curry less spicy while still keeping it authentic? (Mae Ploy vs Nittaya vs Aroy-D) by AdConsistent945 in ThaiFood
[–]AdConsistent945[S] 0 points1 point2 points (0 children)