(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.

This recipe will make about ten tablespoons of paste, so freeze or refrigerate what you don't use. For the curry, cut the chicken breasts crossways into 3mm/1/8in thick slices. Heat the oil in a ...

Red curry paste is used in Thai recipes and it’s made from a blend ... Lindsay Mattison , Taste of Home Contributing Writer ...

Thai curry is a global favorite, and it’s not hard to see why. Most dishes are creamy, aromatic, spicy, a little sweet, and delicious with plant-based ingredients like tofu and vegetables.

As the nights get darker many of us will look forward to Friday night takeaway suppers on the sofa. However, these can often be unhealthy and costly. Thankfully this recipe, which comes from ...

This recipe of Thai red curry has boiled jackfruit and water chestnut simmered in coconut milk along with jaggery to give a sweet-savoury flavour to the dish. Using a wok, sauté lemon grass and ...

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 ...

Thai Sweet Potato Soup Recipe: This soup combines wholesome sweet potatoes with ... Once they have softened, add the garlic, ginger and red curry paste. Mix together for 2 minutes 2. Next, add the ...