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 ...

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 ...

This Thai red curry with pork and eggplant is a flavorful and aromatic dish that combines tender pork, creamy coconut milk, and spicy red curry paste. The eggplant adds a deliciously soft and slightly ...

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 ...

Cook's note: Always wanted to know how to make an authentic red curry paste from scratch? This is the recipe you’ve been waiting for. Replace the chicken with prawns or thin strips of beef, or make a ...

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 ...

1 Put the cashew nuts in a food processor and blitz until they are finely ground. 2 Add the spinach, basil, garlic and lemon ...

5. To serve, place the roasting tray in the centre of the table, place the rice and the pickle in two separate bowls and serve. COOK’S NOTE: Baking the wings in the coconut milk and Thai curry paste ...