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 ...

1. Season duck with salt, pepper and garlic powder. 2. In a Dutch oven, heat duck fat/oil over high heat. Brown duck in small ...

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 ...

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 ...

Blend the soup. Transfer the vegetables and any pan drippings to a blender. Add warm vegetable broth and unsweetened coconut ...

Thai-style curry pastes are easy to find at the grocery store but brands vary widely in heat level, so it’s best to start with ... to evenly incorporate the paste into the meat.

Chicken tikka is a popular North Indian snack that is loved across all across age groups. Laced in the delicious flavours of lemon grass, thai ginger and red curry paste, this can be a perfect ...