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 ...

Mary Berry’s version of the classic Thai red curry recipe is easy to prepare in under an hour but guaranteed to impress with its flavour. Sharing this recipe from the chef’s cookbook ...

This is an easy, foolproof Thai-style chicken curry recipe. The water chestnuts add a lovely crunch, but should be added at the end so they stay crisp. Cut the chicken breasts in half and then ...

A few years ago, though, my Aunt Robyn made me a version with Thai red curry paste and it was definitely the best pumpkin soup ever. Because pumpkin is so sweet, it needs spices as a counter and ...