I love the fragrant flavors that they have and the good thing is that once you have the base recipe down you can interchange the type of paste you use so you will never get bored with the taste
Making in this way, Thai yellow curry paste turned out with full of flavours having soaked up all those fragrant spices and highly aromatic lemongrass and Galangal and it has a lovely scent
I also used Better that Bouillon Vegetable Base and the Thai Brown Rice Pad Thai Noodles from Explore Asian (see my past recipes), as I find they taste super and the texture holds up really well
Slurping down on a spicy Thai red curry will definitely keep you warm this winter. 100g Thai red curry paste. Add the paste and cook stirring for 5 minutes until fragrant. Cut 12 discs using a 10cm cutter and use to line the base of the tin. Related 100g Thai red curry paste
Yup, I'm a huge huge fan of tom yum, but it has to be the clear version, not the red base tomyum. It is an open secret that I'm probably a Thai born in the wrong country/body
It wasn’t until I had simmered the fragrant garlic and chili mixture in a pan on the stovetop that the fiery Thai chilis married perfectly with the tart vinegary and sweet notes
A really hot sauce made out of Scotch Bonnets, Thai chillies and apple. I used my favorite oats crust infused with crushed Nigella seeds, cumin and coriander and at the base of the crust, I sneaked in a (small) dollop of my homemade hot sauce
This fragrant and healthy, hot and sour Thai soup is deliciously simple and tasty, and what's more you can make it into a filling meal with the addition of rice or noodles
The fresh, fragrant Italian basil is the hero of this classic recipe. Sourced from plantations in Thailand, Amoy Coconut Milk is made from ripe, fresh coconuts
