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

One of the main reasons I cook curries myself is that I have a nut allergy. I can't eat Almonds and Peanuts as they make me very ill. When I started to eat Indian meals I asked many questions and stayed clear of Passanda, Tikka Massala and some Korma's. I know that peanuts really are only used in Thai / Malay crusine. My favorite meals like Madras, Rogans etc certainly don't have nuts.

Over the years I got very friendly with the local take-away and they cook me exactly what I want. However, I dont bother much now as I cook it myself.

I don't think nuts make that much difference anyway? But I don't know! Just wondering if anyone else has a similar problem here?

Regards,

CashNCurry........

Hi Guys,
Sorry I've been around here for sometime by lurking. I thought it was about time I registered as I would like to provide input. It seems that I know most of you already, such as Pete, Curryking, Darth and MarkJ - Sorry for people I've missed.

I've been cooking curries for sometime, but mainly Thai & Malaysian varities. Kind of branched out to Indian BIR style over the last year.

The amount of work some of you guys have done is amazing! I hope to contribute myself in the coming weeks.

Cheers Guys,

CashNCurry