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January 26, 2008

Comments

Alison

*drool*

Marta

I've been trying different Thai curries this winter. Your recipe sounds great and very easy. I'm going to try it this week.

Pam

I have never made homemade thai curry paste. Yours sounds very doable.

parisbreakfasts

WOO WOO I've killed live lobsters with my bare hands! Well I used a big cleaver and it was long ago..but messing with a langoustine should be easy street.
If I only knew how to eat the damn things..? This looks scrumptious!How do you get the energy after ruling the roost at Savoy to pull this off is what I wanna know? ? ?
YUM :)

Ms. Glaze

Carol – read my upcoming post and you'll know how I"m pulling it off ;-) bises

Pam – I know, I thought the same thing about thai curry paste and always bought it pre-made at the grocery store, but really it's not too difficult as I found out. It's really just about mashing a ton of spices and herbs with shrimp paste into a poultice and then sautéing it to toast the spices and then adding coconut milk! Très simple!

Marta – let me know how it goes!

Alison – bises

Also, kaffir lime leaves can be hard to find and sometimes I substitute with a little zest of lime rind and squeeze of lime. It's not quite the same but it will do.

Marta

I made it tonight and it was delish! Very easy. I had a bit of difficulty finding the shrimp paste. I didn't know what exactly to look for. I ended up substituting anchovy paste and it still turned out fine. I used local rock shrimp and squid. You can find a picture on my blog.

Thanks for posting the recipe.

Ms. Glaze

Marta – I'm so happy to hear that! Love the anchovy paste substitute (pourquoi pas?). I'll check it out your blog pronto, thanks!

SAS

Let me guess - this is your "parti" at Guy Savoy? Looks yums, esp. in bleak janvier...

SAS

Let me guess - this is your "parti" at Guy Savoy? Looks yums, esp. in bleak janvier...

Ms. Glaze

I wish this one of the things I'm making at GS because it's so spicy and I miss that here in Paris – I can never get enough spice. Guy Savoy is traditional French cuisine so we don't do a lot of things with red chili peppers and fish sauce on the menu. Or kaffir leaves for that matter. We do some fusion but it's way more subtle like using lemon grass in a chicken sauce or five spice as a garnish on one of the fish dishes.

me

a little hard to find, but: small kaffir lime trees are lovely, they keep on growing indoors at the window sill and they donate a leaf or two no and then :-)

lalaine

Your post reminded me of a friend. A few years ago, she bought a couple of live lobsters from an asian supermarket and went ahead to steam them in a deep pot. She said she never got to eat them because the experience of watching them screech and crawl out (or least try to) of their death pit made a very emotional, close to traumatic, impact on her. To this day, she can't even look at lobsters!

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This was an age of innocence and happiness.God bless you all, and God bless America !

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I ended up substituting anchovy paste and it still turned out fine. I used local rock shrimp and squid.

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