In this fragrant Kaeng Pa Thai jungle curry, vegetables and tilapia are transformed through the use of fresh herbs, aromatics ...

To celebrate National Coconut Day, we're using one of our favorite ingredients for this red curry ... shrimp are cooked through and opaque for about three to five minutes. Top with Thai basil ...

A little bit spicy, sweet, and nutty, this Thai peanut soup features a thick and cozy curry base with juicy chicken ...

Season the cod fillets and shrimp with salt and ... about 1 minute. Add the curry paste and cook, stirring, until the paste is fragrant and bright red, about 1 minute. Add the green beans, carrot ...

Making your own Thai red curry paste takes time, but you'll be astonished at the difference. Leftover paste will keep in the fridge for about three weeks. If using tamarind paste, a couple of ...

Thai green curry paste typically contains chillies, shallots, garlic, lemongrass, coriander and shrimp paste. Other common ingredients include lime juice and zest, galangal, and cumin seeds.

Stir in curry paste and cook additional 2 minutes. Stir in coconut milk, stock, rice and simmer for 10 minutes. Remove from heat and add shrimp, lime juice, salt/pepper, and cilantro.

If you fancy a trip to the Asian supermarket for some properly authentic ingredients, Matt Tebbutt's Thai beef ... tomatoes and red pepper and cook for 5 minutes. Stir in the shrimp paste, lime ...