Thai red curry paste

Preparation info
  • Makes

    200 ml

    • Difficulty


Appears in

By Christine Manfield

Published 1999

  • About

The fragrant, rich and spicy curries of Thailand have become so familiar in Australia that they are almost a staple. Avoid the one-dimensional flavours of the tinned and processed spice pastes and make your own. When you are familiar with the real flavours and their depth, you will not be conned by weak imitations.

These curry pastes come from the central plains of Thailand, the richest and largest region. Their colour can be an indication of the flavour of the paste. Yellow curry p