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Anonymous
What's the secret to cooking spicy food? 2017-09-06 04:47:29 Post No. 9391925
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What's the secret to cooking spicy food? 2017-09-06 04:47:29 Post No. 9391925
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I love spicy foods, and chicken curry is my favorite dish to prepare. In addition to this, I love growing my own hot peppers. This year, I decided to grow white bullet habaneros and thai hot peppers to put in my curry. Tonight I finally got to prepare the dish with my new peppers, but was disappointed to find out that it didn't really spice up my curry any more than usual. Is the capsaicin oil being lost/evaporated/decomposed somehow?
Here is a list of how the peppers specifically were prepared:
>2 white bullets and 8 thai peppers chopped up and were sauteed with some other vegetables with a small amount of vegetable oil
>Veggies added to chicken and coconut milk mixture
>Add some carolina reaper pepper flakes I had from last year just for good measure
>Reduce mixture over low-medium heat until paste-like
>Serve on rice
The heat is savory, but it's not spicy. When I eat these peppers raw, it fucking burns. How can I make my dishes just as hot?
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>>9391925
I assume you're just not cooking them down enough. Also you should be mindful of how many seeds get in there. I pretty much just use dried chili's and I find those always work well.
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>>9391925
Southeast Asians balance their hot food with sweetness, sourness and salt. Thai curry is probably my favorite variety. If you possible where you live, I would recommend Panang curry, red curry and green curry if you plan on harvesting green chilies. Would be interesting to know how your harvest and cooking works out. Best of luck.
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