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

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 ...

Tofu: I have used one block of firm tofu here. Tofu Marinade: Thai red curry paste, corn starch, salt, pepper and sesame oil ...

This easy vegan Thai curry is hot and spicy ... (of which 15g saturates), 5.5g fibre and 0.2g salt. To make the curry paste, dry-fry the peppercorns, cumin and coriander seeds until fragrant ...