Quote:
Originally Posted by Fire Me Boy!
I'd just make my own. The hardest thing to find in that ingredient list is Kaffir lime leaf... and I just happen to have two Kaffir lime trees on my back patio.
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Ive done it both ways and I havent found the time/energy/expense cost to be worth the taste payoff when there are excellent quality pastes available. (that extra 20-30 minutes of prep and extra shopping time...I just havent found the payoff)
I could be talked into changing that viewpoint though.....maybe when my kid is older hahaha (we have some kind of chicken curry about once a week or a least a few times a month)
how long does it last if u make a batch fresh and store some of it?
Whats the best storage method?
Mortar N Pestle or food processor?
Have you tried some of the fresh pre-made pastes? (not the dry ones, but the 'wet' ones? Or any small batch/artisan/boutique vendors?)