I know a big part of it is making sure to get authentic curry paste. What else would I need to make something like a nice tofu curry (6/5 spicy) that would taste like the stuff I could get as takeout?
I know a big part of it is making sure to get authentic curry paste. What else would I need to make something like a nice tofu curry (6/5 spicy) that would taste like the stuff I could get as takeout?
It depends on what specifically you like about it I suppose. The main things that hit in Thai cooking are the aromatics: galangal, ginger, lemongrass…etc.
Understanding which of those flavors you like in the restaurant version is key to making it well at home, so maybe understanding what type of curry paste is best for you is the best way to go about it.
Check this: https://thewoksoflife.com/thai-curry-paste/