You have to use a brand which may be 'cracked'.  Chao Koh is one which you can get on-line and maybe elsewhere.  I'm not sure if the oil floating on top of a green curry adds to the taste but that's the was it's meant to look.  This Thai chef said to me that 90% of cooking is about the way the food looks.  If your coconut milk doesn't crack then it's circumvented by the addition of a little oil to the pan before frying the paste.  I think that delightful lady in Hot Thai kitchen suggests something similar. 

I don't think restaurants in the UK would make their own paste.  I spent a few days working in this thai restaurant and they used the brand Nittaya which cam in plastic pouches of varying sizes if I remember correctly.  It was more expensive than the others said the chef but better and was less salty so you needed to add more fish sauce.  But you have to balance it with sugar too.  The didn't have Thai pea or what they call apple aubergines but the western style which was chopped up.  In my notes, I've written that the blanch the beg for half a minute before adding to the curry.  I've also written that they did the same with the meat which is cut quite thinly so won't take long to cook through.  They also added a little evaporated milk right at the end before adding some Thai sweet basil.

I've spoken to this chef on the web who cooks in Canada and she says that outside of Thailand you have to improvise and she also adds broccoli.

OK thanks haldi.  May I ask you your favourite book or ebook for making BIR Curries?  The one that's done most for you to develop yourself in getting or getting close to that taste you are wanting to achieve?

Who is CBM?  And what are his books called?  Thanks.

Is the second book a 'stand alone' book or does it build on what he says in the first?  I hope what I've said is clear.....I did look at the description on the first page and he mentions some not so common dishes which will be covered.  I suppose the more common ones were covered in the first and will not be in the second?  Thanks.

Thank you Phil.

I've got quite a few Cayenne chillies I'd like to pickle too.  Same as the Jalapenos or should I modify the recipe?

I haven't even got the first book yet!  I've only just found out about this guy.  Where's the best place for me to get his ebook from?  Thanks.

Thanks Phil.  Why didn't I see that earlier? 

Quote from: matcurry on August 10, 2013, 11:29 PM
Ive been harassing my local Indian for about a year now to work for them for free as long as they teach me to cook and they have said yes im so excited

Congratulations.  I've been doing the same at my local restaurant and it looks like they're going to give me a go.  I saw a local lad in there washing dishes the other night too.  There have been many raids by the Border's Agency in this area over the past few months including this restaurant.  I'm wondering if they're getting short of staff.   And I know that Chinese restaurants have been complaining of not being able to get work visas for Chinese chefs recently.

When one starts working in a kitchen, what does one do?  Chop vegetables?  How do you then progress to start cooking meals?  I've always wondered how an Indian/Chinese chef learns all those dishes on a menu.....?

Hi everybody.  I haven't been on this site for a while now.  What happened to the Chinese and Thai cooking forums?  Or are they hidden within another forum?  There were some interesting recipes on there and it's a shame if they've been lost.