I’m making nam ngio, and I’m buying the curry paste for it from Mae Noi. I’ve noticed that Mae Noi has two products named ‘chili bean paste’: one in transparent plastic packaging and the other foil packaging (see the photo.s below). I’ve previously bought and used the one in foil packaging, because I could recognise the bowl of nam ngio on the packaging. Is the one in plastic packaging the same as the one in foil packaging?

https://preview.redd.it/b69s0q92jn4e1.png?width=400&format=png&auto=webp&s=f411f8032562c125ded391a7452ec958cfedc787

https://preview.redd.it/ezf4qv63jn4e1.png?width=949&format=png&auto=webp&s=ce6f605d9f19abd8eb506c2245b2c1fca4307a1f

I'm asking this on behalf of my wife. She's an incredible cook...but she always fails at red curry.

1. She's tried the different jarred varieties and it's never what we want
2. She's made it from scratch multiple times from different recipes but again...never tastes like a restaurant.

I feel bad for her as she just wants to knock this out of the park so we can put it in our dinner rotation but she refuses to keep making a half-ass dish. Can anyone give me pointers, or restaurant quality recipes? She doesn't skip a step, very proficient and slacks at nothing when it comes to cooking. Me finding her the proper recipe would be the best Xmas gift ever, period.

I’m trying to recreate these little Thai gems I used to eat in LA, failing miserably.

https://bhankanomthai.com/index.php/pang-chi.html.html

Closest recipe I found called for coconut milk, taro, corn, sugar and glutinous rice flour — yielding a very smooth and much more mochi-esque thing than I remember loving.

Thinking coconut milk may be a mistake but not sure where to go from there.

Help?

Does cooked round aubergine taste like cooked regular aubergine? Do they have the same texture?

It’s so gooooood, I want to start saving money. I’m sure they have an easy shortcut way?