Make the most of my curry paste!
 

I have recently come into the possession of roughly 600 grams of red Thai curry paste, as well as some green and yellow paste and a few other condiments. While I know how to use curry paste and coconut milk to make a basic curry dish, I'm sure the stuff is more versatile than that. Anyone got any general tips or even specific recipes so I don't just make Generic Red Curry until I'm out?

The other condiments include a chili paste called na rog, which I've never heard of. Is there anything special, i.e. something a little beyond "put in your food," you can do with that or is it really just used to make stuff more spicy?

I think in Korea they put that stuff on gummi candy. It's really really odd until you get used to it, and even then its like... You need small portions. :/ My wife's mother is from korea and she always makes me eat the weirdest stuff...

I have no use for curry, I'm afraid, but this sentiment is so very true. I dread dinner with my SO's parents, because they like traditional food.

I do like the kimchi, though.

Kimchi is delicious. Right now we are eating rice and kim w kimchi. Kim I guess is basically like baked seaweed soaked in vegtable oil, so its not bad!

All this time I have been cooking thai food without fish sauce because I didn't want to buy a whole bottle of fish sauce just for the occasional thai dish. Today I had to buy some to make this and it's like, holy shit how did I ever cook without fish sauce?

Not gonna put it anywhere near gummi candy though, that's for sure. I hear raw curry paste isn't exactly the most pleasant taste in the world. Never occurred to me to try it though.

Meister, do you enjoy peanut butter dressing?

Thanks for the link to this entirely unrelated commercial. Really, ten minutes of video containing a one second reference to a completely different sort of curry?

Though I do want to comment on the actual product by saying, boy howdy I hope you like washing your little plastic cups ten times a day. Not to mention if you're so put off by the smell of onions and garlic that you can't touch them and need an electrical device to chop them up, you have no business eating onions or garlic.

It's called soap, lady, for chrissakes.

I would like to be able to help you but unfortunately Thai curry seems to work a bit differently from my experience of Pakistani curry which is generally less about using any particular pre-made sauce than putting together your onions/garlic/meat/spices/tomatos and letting the gravy come together over the course of the cooking process from the seeping together of all of the aforementioned.

Your best friend as ever for wanting to cook something is the Google which turns up this which could either be totally great or really gross I say give it a shot.

I can claim with next to no margin of error that I will be unbelievably fine with any curry tips or recipes you care to throw at me, Thai, Pakistani or otherwise.