Thread: Food and Drink Question about Thai Food
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Old 07-25-2013, 08:47 AM   #130
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Originally Posted by Pawnmower View Post
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?)
I don't normally make enough to keep on hand. I make what I need. In most cases, I have the ingredients on hand. I'm not patient enough to use a mortal and pestle, so I'll grind spices in the spice grinder and do everything else in the food processor or Vitamix.
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