Why does my home-made yellow curry never turn out like the takeawaY?

Question

I even use the paste that the restaurant use, but it never comes out the same.

HELP.

Answer 1

You probably don't use as much colouring as they do AND your ingredients will be fresher - that's why it tastes differntly!

Answer 2

Well it could be a number of things but since you didn't post your recipe with your question you probably won't get a best answer.  I'm guessing that you are referring to Thai yellow curry.  Try making your own curry paste.

Answer 3

here it is quick and easy curry.....

now if it's indian yellow curry you're missing the onion gravy....

very simple here take a lot of white onions and peel and fine slice NOT DICE, saute in a pan on low low heat with veg oil NOT olive!!

Cook for so long that they brown and slightly caramelize then to this add a garam masala powder and some chili flakes also some yellow curry powder not the paste, saute for another minute or two then add a good pinch of cumin powder, and about 10cloves of garlic for every 5 med onions * add garlic whole for sharper taste or fine dice to mild out* cook on low for another ten minutes,

Take this mixture and blend it in a food processor or blender * using coconut milk to thin it out and allow it to blend key is to taste and season accordingly to your pallet*

add only enough coconut milk until the desired texture is accomplished....

As for a Thai yellow curry saute some scallions or shallots with garlic and chili's of your choice to this add the yellow curry paste and let it melt a bit on medium heat blend in coconut milk to form a runny broth like curry sauce.... thicken with a cornstarch and water mix if desired but traditionally it is very runny.....

Best off to go to an asian market and buy some Kafir Lime leaves and true asian spices the supermarkets dull them down to suit our western pallets also talk to the cooks at your fav place because they are usually more than willing to talk shop and trade recipe's!

Answer 4

Restaurants usually add a lot of coconut juice or milk with curry to dilute the hot chili. Most people use heavy stock or gravy to mix the curry and then slowly broil the half cooked chicken in a slow fire for about 5-8 mins. Please note that the coconut juice or milk should be added last, over cooked chicken meat becomes very tough. Bon appetito or whatever.

Answer 5

I would aim to make a decent curry using fresh ingredients, and not the filth that you get from the takeaway.

Answer 6

the best paste I use is Patak's paste and every time it will have the pretty curry look.And tastes great.

Answer 7

i use curry powder to make my own paste and it taste better than what the restaurants use.