Making your own Thai red curry paste takes time, but you'll be astonished at the difference. Leftover paste will keep in the fridge for about three weeks. If using tamarind paste, a couple of ...

Thai red curry chicken is a take on your favorite restaurant curry dish, and on busy nights, the frozen stir-fry veggies ...

This instant pot Thai Red Curry Chicken is one of our favorite recipes, and because you’re using the instant pot, you have ...

This red chicken curry recipe is one of our weekly winners at home (cheating a little using a bought curry paste for total convenience). The first person home will put on the rice. By the time it ...

This easy vegan Thai curry is hot and spicy, but fragrant and soothing. Feel free to customise with seasonal vegetables. Each serving provides 280 kcal, 4.5g protein, 18g carbohydrate (of which ...

It’s like the one we know and love, except the secret to this dish lies in the east African curry powder mix, including red chilli powder, cardamom, cinnamon, turmeric and ginger. Lastly ...

Most people enjoy a little kick to their meal, but if you're planning on eating Thai food anytime soon you really ought to ...

Add mushrooms, mix well and cook for 1-2 minutes. * Add Thai red curry paste and mix well. * Add coconut milk, stock, soy sauce, lemon juice, sesame oil, fish sauce, black pepper (crushed), brown ...

His panang curry dishes start with red curry paste that’s then augmented with peanuts, cumin and coriander. Makrut lime leaves lend it a deeper, husky fragrance. “It’s traditional with meat ...

A few years ago, though, my Aunt Robyn made me a version with Thai red curry paste and it was definitely the best pumpkin soup ever. Because pumpkin is so sweet, it needs spices as a counter and ...