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.

A little bit spicy, sweet, and nutty, this Thai peanut soup features a thick and cozy curry base with juicy chicken ...

Discover the authentic way to prepare yellow, red, and green Thai curries at home. Learn about the key ingredients like coconut milk, curry paste, and fish sauce for a delicious culinary experience.

Thai curry paste is powerful, even in small quantities, but not every curry packs the same amount of heat. Heat is a personal preference, but if I want mild spice I’ll use massaman, yellow, or ...

Cook the curry paste, turmeric powder, olive oil, honey and a pinch of salt in a frying pan on a medium heat for 5-7 mins. Add the chopped veg and kale and cook for a further 5-7 mins.

In a Dutch oven, heat the oil over moderate heat. Add the onion and cook, stirring occasionally, until starting to soften, about 3 minutes. Stir in the curry paste and fry, stirring, for 1 minute.

The green curry paste is a classic in my household and contains an impressive 31 per cent green chilli, alongside lemongrass, garlic, salt, galangal, shrimp paste, kaffir lime peel, coriander seed ...

In a large pot, heat the oil over moderate heat. Add the onion and sauté for 5 minutes. Add the garlic, ginger, lemongrass, and curry paste and cook for 3 minutes.