Curry

I would fry the paste with the onions/garlic etc. until cooked, add liquids and then chicken to cook within the curry itself. Keeps it noice and moist.

>>9004090
The fist way is the thai style curry, the other is how it's made in India and Pakistan, they traditionaly don't use the paste but different dry spices.
The curry paste is a thai thing.

>>9004278
this one.

>>9004090
I'd avoid that brand if I were you; it's very salty.

But that said:
Put coconut cream in your pan and heat it until it "cracks" (the fat separates from the rest). Fry the paste in the resulting oil until it's fragrant. Then add your other ingredients, the coconut milk, and simmer until done.

If you are cooking something like beef or chicken that needs to be heated before simmering stir fry it with the curry paste, if shrimp, stir fry the curry paste alone (or with onions). There are a lot of spices that become more flavorful when done this way. You can cook with the milk and add stuff later for a more subtle flavor of curry. Always add equal parts brown sugar to paste to kill the intended bitterness of the paste.

>>9004278
This

t. Thai anon

>>9004776
>Look mom, I posted the salt-meme again

Designated Curry Thread.

Post your curry here, my son Pajeet.

Personally I like to fry aromatics first and brown the chicken on med/high heat. After it's brown I cut it up into bite size pieces, cook the veggies half way, add the removed chicken and aromatics back in with the curry paste. Let that cook a little in the center of the pan and finally add the coconut milk and serve it over rice when it comes back to a simmer.

It takes a few times to get the timing just right but it's better Curry than I've ever had at a restaurant.

>>9007840
OP here I did it in almost the same way, but I just don't put the chicken aside I cook it with all the veggies(I have a pretty big pan).
I first fry the onions and garlic then add the chicken and when It's half done I add the rest of the veggies and the curry paste, cook it for some time and at the end add the coconut milk, instead of reduction I cheat and add some cornstarch or flour, this way I get a more light curry not so greasy. When served I add on top a generous amount of fresh chopped cilantro leaves, soo good.
Also I don't recommend the green paste from those: >>9004090 it has a lot of lemongrass and imo taste too exotic. The red and yellow are pretty good and as >>9004776 said they have a good amout of salt so don't even use any salt when cooking with those pastes.