Old School Thai Fresh Curry Paste - Review

If you like Thai food and would love to make a Thai curry paste, but either don't have the time, or can't be doing with the hassle then these pastes are for you - and me for that matter!  

Oooh I love cooking but have never made my own Thai curry paste, purely because it seems too much of a a botheration!  Now, I don't think I'll ever give it a go as in my opinion, these pastes are seriously good.  

  About Old School Thai Curry Pastes:

Brett Cowie is a London-based personal Thai chef who was asked by his customers where they could buy his freshly-prepared Thai curry pastes. 

So, by popular demand, you can now buy Old School Thai red and green pastes, which are still made to exactly the same recipe taught to Brett by his grandmother in Thailand.  The fresh, chilled products are made with only natural ingredients.  By selling the pastes chilled and not ambient, Brett is able to create the fresh, vibrant flavours that make these pastes the real deal.

Thai Style Salmon Fishcakes

I felt the need to make Thai fishcakes. I only had salmon (no white fish) and I was limited to what I had in my cupboards and fridge, I came up with these.

I really wanted the outside to be crispy, so seeing as I had a bag of potato starch living in my cupboard (as you do)!
I wondered what would happen if I coated the fishcakes in it before frying.
A marvelous idea - it worked! You don't want much - just a coating.



Print this Recipe

You will need:
250g of salmon fillet - cut into chunks
1 tsp Thai fish sauce
1 tbsp red curry paste
2 kaffir lime leaves -shredded very finely
1 green birds eye chilli - deseeded and finely chopped
1 egg - yolk only
1 tsp palm sugar or muscovado sugar
½ tsp salt 2 spring onions, finely chopped
1 tbs of cornflour - if needed to thicken
**optional - a couple of spoons of potato starch to give extra crunch
a glug of sunflower oil - for frying

How to do it:
Put the fish in a food processor with the fish sauce, curry paste, kaffir lime leaves, egg yolk, sugar and salt. Process until smooth.

Put the mixture into a bowl. Add the cornflour (if you need it) to thicken the mixture.
Stir in the chopped spring onions and the chilli.
Divide the mixture into 4 pieces - or 8 if you want baby fishcakes .
Using your hands, roll each one into a ball and then flatten into rounds.
Roll each one in potato starch (optional).

Heat the oil in a large frying pan and fry the fish cakes in (in batches if you need to) for a minute or so on each side depending on their size.
You want them nice and golden brown. Once they're cooked, remove and drain on kitchen paper.
Serve immediately with a nice dipping sauce. Mine was a sweet and sour dipping sauce.

Thai Red Chicken Curry

I first blogged about Thai Red Chicken Curry back in April, but I've since made it a few more times and have modified my recipe to perfection - well say I anyway! 

  So, with that in mind, I've decided to remove the old post and start again.

I made this last night but couldn't get red birds eye chillies yesterday so I used green ones. I think red look nicer, but in these pictures you will see green ones, just take no notice!

Being too lazy to go upstairs and get my camera, I used the camera on my phone and forgot to put that macro thingey on for close up's so some aren't too sharp.

Anyway, you'll get the gist......