These two recipes are staples of Thai cooking. You'll be surprised how often you'll find yourself reaching for these pastes to add a little exotic, exuberant flavour to your meals.
July 27, 2015
These two recipes are staples of Thai cooking. You'll be surprised how often you'll find yourself reaching for these pastes to add a little exotic, exuberant flavour to your meals.
Stir this paste into poultry or vegetable dishes, or add to more delicately flavoured meat dishes. To really release the flavours, sauté the paste in a little vegetable oil before using it.
Makes about 175 grams (3/4 cup)
Keep a cooling glass of milk handy when you dine on this spicy Thai delight — though you can adjust the heat by adding or subtracting the fresh red chilis. (Milk puts out chili fires better than water.) As with the green curry paste, sautéing the paste in a little oil before using it allows the flavours to be fully released.
Makes about 250 grams (1 cup)
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