These recipes show you how to make mild or spicy homemade curry pastes from scratch, including Thai curry paste, massaman curry paste, chicken korma, tikka and lots more!
A scrumptious prawn curry, cooked from scratch. You can substitute in eggs for prawns, if you wish. Serve with freshly cooked rice and any flat bread of your choice.
To make a Panang curry you need a good curry paste. They can be shop-bought, but making your own is well worth the effort. Also sometimes called Phanaeng curry paste, this is a traditional recipe from Southern Thailand.
This spicy lamb dish uses my grandmother's recipe for homemade chilli paste made from dried chillies, garlic, ginger, tomato puree and lots of spices. Once you taste the final dish, you'll know it was worth all the effort! Served with hot basmati rice.
This is a green curry paste recipe from central Thailand that incorporates the Indian spices of the South and the fresh herbs from the North. This recipe will make a bulk curry paste that will keep for a few weeks in the refrigerator and make several batches of curry. Fresh curry paste always makes your curries taste better than pre-made pastes that contain preservatives.
A fragrant homemade tikka masala sauce sets this curry apart from the rest. Serve with rice, roti or naan.