When I get the chance I will try this again, with Coriander added, but a little more Garlic/ Ginger fried with a few Cloves. I'm not going to add any green chilli. I want to see the results with the same two meals I cooked last time that Pete saw the results of.

Cheers Guys,

CashNCurry

Pete, thanks for posting your variation of the gravy above, and sorry for not getting back earlier. I did follow this recipe to the letter where possible.
I also made a Chicken Dansak, and a Chicken Korma. Basically to check the depth of quality in the sauce.

Before I give you the results. I only use Natco products. I used a very large covered Saucepan, the type you get in good Asian grocers.

Right here we go.........
First thing, I noticed after I pureed down the sauce (when luke warm), added a little more water. I noticed that it was a good colour (Orangee brown) and looked the part. It didn't have a strong aromer (which I was not expecting). However, I was more interested in the flavour.
I did not think the sauce itself is as good as my normal one, but it did produce 1 good curry.
I am off the opinion and some may argue this, that if the sauce tastes good on its own before spicing, then it is good. It should not be spicy hot and have a lot of body, and good taste, before adding to the main meals. I don't like KDs sauce because of this. I don't think it has flavour on its own. All gravy's should taste good, but not be a meal on it's own - if you get what I mean.......one sauce for all meals BIR style!

I would say your sauce fits the word quality, but lacked something. Maybe coriander or something.

I cooked a chicken Dansak (recipe on this forum) and Ghanna's Korma - both excellent in my opinion.

The chicken Dansak came out almost as good as my normal standard (I make my sauce similar to markJs) but it lack a level of spicyness. I did not want to change the recipe as I was testing your sauce. Overall it was OK.....Pete I have pictures. Email me.

The chicken Korma was not as good. I don't normally cook Korma's as they are not my ball, but I wanted to see how the sauce coped. We all know that the korma is a simple dish that is not spiced in general. The flavour being more dependent on the gravy. After adding the ingredients the Korma looked nice, because I felt it was bland, the coconut and Condensed milk overpowered the meal. Again I did not want to change the quantities.

This I think proved to me that the sauce lacked something, The dansak was powerful enough to be good with the existing spices. However, the korma was exposed and was too creamy and sweeter than normal. Almost custard like to be honest.

Using my normal sauce the balance is about right - again I don't like Korma's in general but I know what they should be like!

Pete, I think it's a good effort on your part. I might play with the sauce next time and report back. I have pictures of the meals cooked with this sauce.

Email me and I'll send you the pictures.........

Regards,

CashNCurry

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Pete, I am going to try this recipe soon and i will post some results. The only thing is that it seems that you won't get alot of gravy with this base. After watering down - how much did you get? How many meals will it make? I'm thinking of doubling up the quantities as I have large dishes.

Thanks,

CashNCurry

I thought I'd post my pictures of two Thai Curries, but done in Malaysian type style. They have more of an Indian texture, but with Oriental flavour. I have been working on the recipes for about 2 years. And I'm very happy with the results.

Picture 1,2 & 5 are of the Green Curry - Cooked in traditional style with fresh Galangal, Nam Pla, Bamboo shoot, Green Thai paste, Green Pepper, Lime leaves, Shallots, Green Chillies, Sweet Basil , Garlic, and spices, but I have added my own sauce to give it the consistency that I prefer. I don't like it runny! These were eaten shortly afterwards. I normally add my sauce when I freeze - see note below*

Picture 4 & 6 are of the Red Curry - Cooked in traditional style with fresh Galangal, Nam Pla, Red Thai paste, Lime leaves, Red Pepper & Tomato puree, Shallots, Green & Red Chillies, Sweet Basil and spices, but I have added my own sauce to give it the consistency that I prefer. I don't like it runny! Actually *I have added a lot more sauce here because when you microwave you lose it a bit, so I generally add more before I freeze.

Picture 5 is my own sauce prepared beforehand that I use to thicken all of my Malaysian and Thai dishes as I cook them. I really do not like the soup like consistency you get when you normally cook Green & Red curries.

Both dishes have very different flavours, but are hot and spicy.

I hope you like them........I will post my Indian pictures soon!

BTW: Can you someone tell me where I can upload "GIF" files for free? Thanks!

CashNCurry

img131.imagevenue.com/img.php?loc=loc83&image=50df7_Thai.JPG

I kind of agree with you, but I don't think this is the missing element (no offence intended). I have a very large cooker installed in my kitchen. Infact it is bigger than some commercial kitchens I've been in (I am not in the trade). I am happy with the heat it generates as it is rapaid and controllable. I am happy with the results, as I also cook Malay/Thai food (pics to be posted soon) and I need high heat. However in using a smaller one I had 2 years ago it made little difference. The bigger one has got 5 large rings on it. so I can keep a lot more saucepans on the go - that's it!

Unless one uses an electric hob or only has small rings on a gas oven then yes I think you are correct. If someone now changes from an electric hob to say a "Wok Burner" then for sure they will notice a huge difference.

The key for me in this point is about the cooking & timing. Having looked at the number of posts here it is clear we have, to coin a phrase "all the right notes not necessarily played in the right order" in some cases, because their is so many variations on the same theme. Not all can be correct.

I think we have all that we need in terms of ingredients, cooking styles etc . Just look at the results people get from the forum!

Regards,
CashNCurry