Melbourne

1871 readers

47 users here now

This community is a place created for the people of Melbourne and Victoria. We are a positive, welcoming and inclusive community. We might not agree about everything, but we always strive to stay civil and respectful.

The focus of our discussions is based around things that affect Victoria, but we are also free to discuss our local perspective on wider issues. Or head to the regular Daily Random Discussion thread to talk about anything.

Full Community Guidelines

Ongoing discussions, FAQs & Resources (still under construction)

Adoption Certificate for Nellie, the Daily Thread numbat (with thanks to @Catfish)

Feedback & Suggestions

founded 2 years ago

MODERATORS

lodion@aussie.zone

RustyRaven@aussie.zone

briongloid@aussie.zone

bot001@aussie.zone

Daily Discussion Thread: 🐈🐈‍⬛🐈🐈‍⬛ Wednesday, July 10, 2024 (aussie.zone)

submitted 4 months ago by Seagoon_@aussie.zone to c/melbourne@aussie.zone

260 comments fedilink hide all child comments

you are viewing a single comment's thread
view the rest of the comments

[–] Seagoon_@aussie.zone 2 points 4 months ago (1 children)

I found maesri too hot as well, I use half a jar of valcom for a small curry and it's hot enough and has taste too

[–] just_kitten@aussie.zone 1 points 4 months ago

I like Maesri for the overall flavour and I have used it to good effect before, but probably with more balancing elements for the green curry (maybe added pumpkin or sweet potato). And coconut cream not this coconut milk powder nonsense I'm trying out. I love their red curry and panang curry pastes. Unfortunately I don't find valcom or the other main brands to be enough for me (haven't tried Mae Ploy), I have usually needed to zhuj them up a lot more with extra aromatics and at that point why even use a curry paste. Or they are just too overwhelmingly sweet