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.

(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.

Cover and allow to boil for five minutes. Take the pot off the heat and stir in the curry paste and coconut milk. Stir well so that the coconut milk is combined with the stock, this will prevent ...

Here's a simple recipe to make a classic Thai curry ... minced - 2-3 tablespoons Thai curry paste (red, green, or yellow, ...

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 ...

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 ...