Thai, biped, globetrotting, food-obsessed, food-blogging, language geek.
ahllaw - That part has been changed.
Jules Addiction, AnnieNT - The reason sauce is not an issue with rice burgers made the East Asian way (at MOS and elsewhere) is because they use Japanese short grain rice (which is not what we use here). Cooked Thai sticky rice falls apart much more easily when in contact with moisture.
brbeats - Thai arancini! Tell me more.
AnnieNT - You can put a little bit of whatever condiment on it. Too much and the rice falls apart (when it comes to cooked Thai sticky rice, moisture loosens the "glue").
beijing - Sorry, I've never tried letting it sit that long. What could ruin it is the extra moisture that the corn kernels may release during that time, but I don't know for sure.
Stufsoker - Instead of butter? It should work.
nobug - Ah, thank you!
ravi347 - Failed again. Just go to my site at http://shesimmers.com It's there.
ravi347 - Okay, that didn't work. Let's try again. Go to this page for the recipe.
ravi347 - The original recipe is here: http://shesimmers.com/2013/02/krua-apsorn-crabmeat-yellow-chili-stir-fry-เนื้ิอปูผัดพริก.html The procedure is different for the crabmeat version, because crabmeat is already cooked as opposed to chicken which goes into the wok raw.
Kenji - Cashew apples (Anacardium occidentale) are very sour and tannic; In the South (where cashew is grown), people sometimes put them in a curry or make vinegar out of them, but they're not something people right out of hand.
Rose apples (Syzygium malaccense), on the other hand, are a common table fruit. The texture is very porous (as opposed to pulpy like cashew apples) like a piece of sponge that is saturated with mildly sweet nectar yet crunchy, not soggy.
Kenji - No, they're different things.
ecca31 - correction: tofu strips work
ecca31 - Thank you! Yes, tofu strip works. The red curry paste might be a bit spicy for a one-year-old, though!
Friday - No. Green curry works just fine here.
Pindaar - When I tested the recipe, one minute was enough to cook 8 ounces of raw chicken breast that has been cut into small, thin slices. Doing it over high heat and in a 10-inch skillet helps. Anything beyond this point resulted in tough and dry chicken every time for me but YMMV.
algona - Yes. The instruction in the note above is for frozen corn, but it also applies to canned.
pontare - Even at the paste level, one of the factors that make these dishes very, very different from each other is the ingredient ratio. For example, ounce for ounce, kari curry paste contains fewer red chilies than red curry paste. I personally would not create kari curry paste by adding turmeric to red curry paste. But, again, yes, the two pastes share many common ingredients.
pontare - If the paste and the past alone is in view, then, yes, kari curry paste shares many common ingredients with red curry paste. To say that kari curry paste is essentially red curry paste with turmeric (and, according to my family's recipe a few more dried spices) would be very simplistic but not incorrect.
But the paste is only one ingredient; the paste alone doesn't make a curry. Other than the common paste ingredients and the fact that both kari and red curries are coconut-milk based, the two are clearly and recognizably different from each other. Some of the most noticeable differences lie in the way the two are seasoned and the traditional ingredients that go into each (e.g. you will not see Thai pea eggplants or bamboo shoots in traditional kari or potatoes and onions in traditional red).
In other words, it's unlikely that anyone will taste properly-made red curry and think, "All I have to do is add a little turmeric and this instantly becomes kari curry."
domino - Kaffir lime leaves and lemongrass pieces (for the purpose of infusion) are unpleasant to eat. Galangal, on the other hand, can be palatable especially when young, tender, and sliced very thinly. Mature galangal is a bit too strong.
Meezplz - In terms of preparation. Not much. In terms of taste, quite a bit.
grumblekitty - You may like apple cider vinegar? Personally, it's the only thing I'd use in lieu of white distilled vinegar.
grumblekitty - If these vinegars taste and smell the same to you, then you can use anything as it won't matter.
cookiequiz - Kaeng lueang is what people in the Central part, especially Bangkok, call the Southern kaeng som to differentiate it from the Central kaeng som (which doesn't contain turmeric and is not yellow, unlike the Southern kaeng som). Southerners, however, call kaeng lueang, "kaeng som." I should write a post on this someday.
Salanth - Short-bodied mackerels (Pla Tu) which the Thai people usually use in this have more bones and they're tinier.