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May 24, 2014

The Pantry Quiz #88

Thai red curry paste.

Multiple Choice

I've always got a tub of Thai red curry paste in my refrigerator; it's one of those key pantry items I rely on for last-minute flavor in soups, stews and stir-fry dishes. One of the ingredients in red curry paste is galangal. Which of the following is another name for this common Asian ingredient?

1. Blue ginger
2. Lemongrass
3. Wild garlic
4. Shallots

__________

Please leave your answer in the comments, and let us know whether you have this ingredient in your pantry.

[Last week's answer: Kosher salt is a different shape granule than table salt, but salt is salt, so the chemical formulation for kosher salt is NaCl (sodium chloride).]

You can find many of the answers to The Pantry Quiz by using the search box at right, at the top of the page, to hunt for clues. Come back next Saturday for the answer to today's quiz question.

Comments

I have no idea on this one, but if I had to guess I would say Blue ginger, because I don't think it's any of the others. I haven't seen this brand of curry paste, need to look for it because if you use it I know it must be good!

I have a jar of galangal in my fridge, and it most closely resembles ginger.
It's sure not lemongrass--because the same company makes the jar of lemongrass that's next to the jar of galangal. Unless it's just super finely minced lemongrass and they are snookering me by making me by the same thing in two different preparations.
Harrumph.
I'm going with ginger.

Answer: Blue Ginger. I have never tried red curry paste but it is on my shopping list now.

Blue Ginger.
I'm from the UK and have not heard it called this here but we do know it as a member of the ginger family

I think it could be the blue ginger....

Must be blue ginger, since it's definitely none of the others, and related to ginger and turmeric. I have powder and the root (safely tucked in my freezer). And, I have the Blue Ginger cookbook, from Ming Tsai and his restaurant of that name.

It's blue ginger
as for the curry paste I have both green and red in my fridge. I use it in my Asian soups,quick Thai style curries but the recipe I get the most comments on are Thai style fish cakes. The paste adds a great depth of flavour.

Blue Ginger...a guess....this is a more common ingredients in the pantry. (I do like fresh lemon grass!)

Blue Ginger. I learned this watching Simply Ming.

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  • My name is Lydia Walshin. From my log house kitchen in rural northwest Rhode Island, I share recipes that use what we keep in our pantries, the usual and not-so-usual ingredients that spice up our lives.

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