Comments on: Langoustines au Curry Thaï

By: nike shox

nike shox — Fri, 12 Nov 2010 00:55:29 +0000

I ended up substituting anchovy paste and it still turned out fine. I used local rock shrimp and squid.

By: cheap nike shox

cheap nike shox — Wed, 03 Nov 2010 20:26:43 +0000

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By: lalaine

lalaine — Fri, 14 Mar 2008 12:50:05 +0000

Your post reminded me of a friend. A few years ago, she bought a couple of live lobsters from an asian supermarket and went ahead to steam them in a deep pot. She said she never got to eat them because the experience of watching them screech and crawl out (or least try to) of their death pit made a very emotional, close to traumatic, impact on her. To this day, she can’t even look at lobsters!

By: me

me — Fri, 22 Feb 2008 15:38:08 +0000

a little hard to find, but: small kaffir lime trees are lovely, they keep on growing indoors at the window sill and they donate a leaf or two no and then 🙂

By: Ms. Glaze

Ms. Glaze — Wed, 30 Jan 2008 14:31:45 +0000

I wish this one of the things I’m making at GS because it’s so spicy and I miss that here in Paris – I can never get enough spice. Guy Savoy is traditional French cuisine so we don’t do a lot of things with red chili peppers and fish sauce on the menu. Or kaffir leaves for that matter. We do some fusion but it’s way more subtle like using lemon grass in a chicken sauce or five spice as a garnish on one of the fish dishes.

By: SAS

SAS — Tue, 29 Jan 2008 12:34:42 +0000

Let me guess – this is your “parti” at Guy Savoy? Looks yums, esp. in bleak janvier…

By: SAS

SAS — Tue, 29 Jan 2008 12:33:45 +0000

Let me guess – this is your “parti” at Guy Savoy? Looks yums, esp. in bleak janvier…

By: Ms. Glaze

Ms. Glaze — Mon, 28 Jan 2008 01:40:17 +0000

Marta – I’m so happy to hear that! Love the anchovy paste substitute (pourquoi pas?). I’ll check it out your blog pronto, thanks!

By: Marta

Marta — Sun, 27 Jan 2008 20:12:22 +0000

I made it tonight and it was delish! Very easy. I had a bit of difficulty finding the shrimp paste. I didn’t know what exactly to look for. I ended up substituting anchovy paste and it still turned out fine. I used local rock shrimp and squid. You can find a picture on my blog.
Thanks for posting the recipe.

By: Ms. Glaze

Ms. Glaze — Sun, 27 Jan 2008 09:30:47 +0000

Carol – read my upcoming post and you’ll know how I”m pulling it off 😉 bises
Pam – I know, I thought the same thing about thai curry paste and always bought it pre-made at the grocery store, but really it’s not too difficult as I found out. It’s really just about mashing a ton of spices and herbs with shrimp paste into a poultice and then sautéing it to toast the spices and then adding coconut milk! Très simple!
Marta – let me know how it goes!
Alison – bises
Also, kaffir lime leaves can be hard to find and sometimes I substitute with a little zest of lime rind and squeeze of lime. It’s not quite the same but it will do.

By: parisbreakfasts

parisbreakfasts — Sun, 27 Jan 2008 05:45:26 +0000

WOO WOO I’ve killed live lobsters with my bare hands! Well I used a big cleaver and it was long ago..but messing with a langoustine should be easy street.
If I only knew how to eat the damn things..? This looks scrumptious!How do you get the energy after ruling the roost at Savoy to pull this off is what I wanna know? ? ?
YUM 🙂

By: Pam

Pam — Sat, 26 Jan 2008 18:55:47 +0000

I have never made homemade thai curry paste. Yours sounds very doable.

By: Marta

Marta — Sat, 26 Jan 2008 16:12:22 +0000

I’ve been trying different Thai curries this winter. Your recipe sounds great and very easy. I’m going to try it this week.

By: Alison

Alison — Sat, 26 Jan 2008 11:24:06 +0000

*drool*