When the vegetables in the curry are tender and the sauce has thickened ... curry and garnish with a few beansprouts. (This recipe makes more Thai red curry paste than you need for one meal.

Our Thai curry recipes can do just that. From the ultimate Thai chicken curry to a fragrant yellow fish curry, we’ve got a curry for you! Jeremy Pang's aromatic Panang chicken curry uses chicken legs ...

Serve it with a pouch of pre-cooked coconut rice. We love the flavours used in this Thai curry recipe; it’s packed with vegetables and you can make it from start to finish in about 30 minutes. You can ...

Increase the heat and add the ginger with the remaining Thai curry paste and fry for a minute. Sprinkle in the flour and blend in the coconut milk with the fish sauce and sugar, adding a little at ...

Season with salt and smear the curry paste over the meaty side. Roast, skin side up, at 190°C for 10 minutes, or until just cooked, rosy-rare and moist. To make the sauce: Fry the curry paste in a ...

Allow to reduce and thicken slightly. Stir in the fish sauce and herbs. Per serving: 3240.4 kJ, 62.8 g protein, 55.9 g fat, 2 g carbs TASTE’s take: Here’s a play on a traditional Thai curry. Serve the ...