Red curry paste is used in Thai recipes and it’s made from a blend of red chile peppers with aromatic ingredients like garlic ...

I made red Thai curry paste from scratch with a mortar and pestle. Though it took me well over an hour of slicing and pounding and pulverizing and sneezing, I didn’t regret it. The dishes I made ...

Blend the soup. Transfer the vegetables and any pan drippings to a blender. Add warm vegetable broth and unsweetened coconut ...

This easy vegan Thai curry is hot and spicy ... fat (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 ...

A simple Thai-style green curry brings spice ... salty and sour notes to the curry; as with the curry paste, you may want to adjust the amounts to taste. This curry works well served over steamed ...

Using a wok, sauté lemon grass and galangal with oil. 3. Add red thai curry paste followed by boiled jack fruit and sliced water chestnut. 4. Simmer on low heat, add coconut milk and grated jaggery. 5 ...

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 ...

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 ...