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 until fragrant. Allow to cool.

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 ...

The quest for the perfect chicken curry recipe can make you feel a little ... ginger, and garlic. Yellow Thai curry paste ...

Whether using a premade Thai curry paste or creating one from scratch ... with red meats and sturdy root vegetables, though less-spicy yellow versions are popular in many chicken curry recipes. Since ...

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.

First up: a tangy cucumber salad recipe courtesy of the debut cookbook ... You may be able to get hold of readymade yellow Thai curry paste in your local supermarket – but if you have the ...

Chicken cooked in coconut flavors, tamarind, potatoes and an aromatic massaman curry paste. Spoon onto a serving dish, garnish with bay leaf to give a sense of a Thai touch. Pickled ginger or cucumber ...

Pair with a juicy, dry, light-bodied German Riesling, like the Dr. Loosen Riesling Dry Mosel Red Slate 2022 (88 points, $18).

Instead of the usual autumn spices like cinnamon and nutmeg, this pureed pumpkin soup was inspired by Thai flavors. Coconut milk makes it especially creamy, while Thai red curry paste and garlic ...

Almost everyone has a favourite recipe for pumpkin soup and this is mine. A few years ago, though, my Aunt Robyn made me a version with Thai red curry paste and it was definitely the best pumpkin ...

Fall is when I start to crave warming, spicy recipes ... of zest. Thai basil is also a specialty grocery item, but you can use regular basil and do fine. I use 2 teaspoons of curry paste for ...

Place all of the ingredients in a food processor and blend to a paste. Use straight away or store in a jar in the fridge for up to 3 weeks. This quantity is enough for a curry for 8 people.