by vagreys » Sun Nov 09, 2014 4:21 pm
OK, so the parameters of the dinner changed, and children were added to the dinner guest list. I also found out that the guest of honor's wife isn't keen on hot peppers. So I went with a milder curry profile. Not a true chiang mai-style sausage, but the owners of the mom and pop Thai grocery near me really liked it. I'm still refining the recipe, but the dinner went off well and everyone loved the sausage. So, we'll be refining it, here. I ended up using 85/15 pork shoulder, panang curry paste, garlic, small Thai shallots, galangal, gra-shai, keffir lime leaves, black pepper, fish sauce, and coconut cream (31% fat). For the sauce, I again used panang curry paste, coconut milk (26% fat), and a little fish sauce. I'll post the recipe and its refinements in its own thread.
- tom
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