Add lime juice and blend to a puree. Add coriander, cumin, peppercorns, shrimp paste and salt to blended mixture. Heat oil in a wok and on low heat fry the paste, stirring constantly, for 5 minutes or ...

The possible additions are myriad, but what distinguishes one curry paste from another are the ingredients you choose. When all is said and done, you'll end up with some variation of the basic red, ...

Several curries are made in both regions, but most people recognize three distinct categories: red, yellow, and green. Not only do the three have different spice levels, but they also have different ...

In a small bowl mix the curry paste with 1 tbsp. of water to dilute. Add to the coconut milk in a medium sized sauce pan. Stir to mix. 2. Add the chicken and potatoes, and 1/2 tsp of sea salt. Bring ...

Seasonal veggies, baby corn, coconut milk, pea eggplants, beans and green peas are coated with freshly made paste and cooked together to create a scrumptious Thai curry.

In a large deep sided fry pan, heat the oil and cook onions for 5 mins. Add the yellow curry paste and stir fry for 2 mins. Next add the coconut milk and turmeric, simmer for 5 mins. Finally add ...

Homemade Thai curry paste has tons more flavour that shop-bought versions. Make double the recipe and freeze half for later. Place all of the ingredients in a food processor and blend to a paste.

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Yellow curry is generally not too spicy, so it’s a good one to serve to get youngsters used to the flavours. The golden colour of the pumpkin and the vibrant green of the spinach work well ...

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