Thai red and green curry pastes
Herbs are the major ingredient in Thai curry paste, which forms the base of vegetarian curries as well as chicken, beef and fish or seafood curries. A dollop of curry paste adds flavour to stirfried Asian greens, soups, noodles and any other dishes that could do with some heat.
Red curry paste goes well with chicken, beef and fish, as well as vegetables such as tomatoes, sweet potatoes, potatoes, butternut, snow peas, cauliflower, broccoli and baby marrows.
Combine 1 spring onion, 1 fresh stalk of lemongrass (minced), 1 – 2 red chillies, 4 cloves garlic, 1 thumb-size piece of fresh ginger (grated), 2 tablespoons tomato sauce/puree, 1 teaspoon ground cumin, ¾ teaspoon ground coriander, ¼ teaspoon ground white pepper, 2 tablespoons fish sauce (or…
