Thai curry is difficult to make from scratch, but we have a range of authentic Thai curry pastes which make it easy!
We have the following flavours available:
- Kaeng Kua
In each case the method is the same:
Add a little oil to your pan and 1-2 heaped dessert spoons of paste according to taste. Remember to replace the lid and store the paste in your fridge once opened.
Once softened, stir in one can of coconut milk. Stir until colour is even.
Add meat and/or vegetables. Here are some suggestions:
- Chicken breast, sliced
- Beef, sliced thinly
- Firm white fish
- Baby sweetcorn
- Bamboo shoots
- Green or red pepper
- Spring onion
- Thai aubergine, sliced
- Baby Thai aubergine, whole
- Thin sliced carrot
- French beans
- Sliced Thai long beans
Remember that ingredients such as bean sprouts which require little cooking should be added later.
Simmer uncovered until the meat is cooked. Serve with steamed jasmine rice or steamed sticky (glutinous) rice.