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.
Want to make authentic Thai curries at home? Here is a step-by-step guide that you can use, along with fresh, high-quality ...
Green chilli, lemongrass, galangal (more peppery than ginger) and warm turmeric, cumin and coriander, often shrimp paste (for umami/saltiness), combine for a heady kitchen vacation to an exotic ...
Peanut butter and green curry chicken wings were a popular ... In a small bowl, mix the curry paste with the peanut butter, honey, fish sauce, lime juice and chillies. Add this to the chicken ...
Add the curry paste and mash ... torn kaffir lime leaves, thai basil, fish sauce, brown sugar and thai red chilies and bring to a simmer. Add red bell peppers and green bean halves and continue ...
Along with shallots, garlic, basil and Thai ginger, a strong green curry paste (Kaeng Khiao Wan) is produced. Meanwhile, something softer is the red curry paste (Kaeng Phet), which is made ...
This recipe forms part of the November 12 meal ... of green curry paste according to taste and add kaffir leaves and lemongrass for an added flavour burst. The curry sauce can be made 3-4 days ...
Heat the oil, add the curry paste, briefly stir then add the coconut milk and stir well. 3. Add the aubergines, mushrooms and chicken pieces in turn, stirring constantly 4. In another large ... stir ...
Pound to a paste with the pestle. Alternatively, you can use a food processor to do this. Cut the coriander stalks into chunks, and set aside the leaves to add to the finished curry. Add the ...
Make the paste by placing all the ingredients in a food processor and blitzing until smooth. Heat a large frying pan or casserole to medium-high on the hob. Add the paste, stirring it around the pan.