Having spent some time practising and trying to perfect the Thai red curry over the past few weeks, I’ve decided to branch out and extend this base recipe to continue winning the great feedback received from friends and family. This might sound like I’m vying for praise(!), but there is nothing better than seeing people enjoying the food you’re prepared and cooked for them!
So, taking the base recipe for red curry paste, you can now amend this to produce variants, my favourite of which has to be phanang:
Thai Yellow Curry
Take 2 tablespoons of red curry paste, add 2 teaspoons of curry powder and follow the cooking instructions for the Thai red curry in my previous post.
Tumeric Curry
Take 2 tablespoons of red curry paste, add 2 teaspoons of tumeric and follow the cooking instructions for the Thai Red Curry on my previous post.
Phanang Curry
Take 2 tablespoons of red curry paste, add 5 tablespoons of roasted, crushed peanuts and follow the cooking instructions for the Thai red curry on my previous post (although use just ½ cup of coconut milk). When I cooked this in Thailand, the chef told me that you don’t normally use vegetables with this, however, if you want to then just increase the volume of coconut milk to ¾ of a cup.
So, a few additions to the household menu for the weeks to come, enjoy!