January 18, 2002, Newsletter Issue #40: Terrific Thai Curries

Tip of the Week

I`d highly recommend that if you want "authentic" tasting Thai food you make your own Curry pastes. There are three basic recipes that are commonly used.

These recipes make large batches and freeze very well allowing for fast and easy preparations for months to come.

Red Curry Paste
http://www.gourmet-tips.com/TipNL.asp?Tipid=67019

Green Curry Paste
http://www.gourmet-tips.com/TipNL.asp?Tipid=67022

Yellow Curry Paste
http://www.gourmet-tips.com/TipNL.asp?Tipid=67020

For recipes using these pastes, check out the Thai category of Gourmet-Tips.
http://www.gourmet-tips.com/TipSC.asp?SCId=63485

Want to make ALL of these great curry pastes? You`ll have leftovers - so follow these simple storage steps!

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