Pound to a paste with the pestle. Alternatively, you can use a food processor to do this. Cut the coriander stalks into chunks, and set aside the leaves to add to the finished curry. Add the ...

(This recipe makes more Thai red curry paste than you need for one meal. Spoon the remaining paste into a sterilised jar and seal tightly. It can be stored in the fridge for up to one month.

Nothing beats a warm, comforting bowl of Thai Red Curry Dumpling Soup on a cool day. This recipe captures the essence of ...

Thai Green Chicken Curry: Cooked in coconut milk and spices, the real essence of the chicken is brought out by the green curry paste.

Wash 3-4 times. Now squeeze them and take all water out. 2. In a wok, heat 1 tablespoon oil. Saute the chopped onion. Now add chopped garlic and green chillies. 3. Toss in soya bean. Saute till water ...

The Thai version of lap cheong (wind ... them in a little oil as instructed in the recipe. You can use whatever type of fermented shrimp paste you have on hand. The more liquid type that is ...