Red curry paste is used in Thai recipes and it’s made from a blend of red chile peppers with aromatic ingredients like garlic ...

Cut the bird’s-eye chillies in half lengthwise and scrape ... Add some black pepper and the Thai sweet basil leaves. Stir until the basil wilts, then serve immediately with steamed rice.

especially common in Thai and South-east Asian cooking Habañero - lantern-shaped, blow-your-head-off hot chilli, usually orange, with a slightly fruity flavour Scotch Bonnet - lantern-shaped red ...

In a steamer put the fish fillets in a bowl. Scatter galangal, fresh lemongrass, kaffir lime leaves, fish sauce, red chillies, and steam till it cooks through. 2. Meanwhile, heat the oil in a pan, ...

spoon the Thai massaman curry into bowls and garnish with the extra Thai basil leaves, the sliced red chilli and remaining peanuts. Serve with steamed sticky rice. Tip 1: To remove the seeds from ...

I like to serve it as a starter, but it's also good as part of a Thai meal, with other dishes ... Roughly chop the bird’s-eye chillies. Thinly slice the shallots. Cut the spring onions into ...

Saute the chopped onion. Now add chopped garlic and green chillies. 3. Toss in soya bean. Saute till water dries. 4. Add the tomato sauce, soy sauce, Thai red curry paste and if not vegetarian , put ...

In a grinder, add shallots, Thai red chillies, garlic, galangal root, white part of lemon grass, lime peel, fresh coriander roots, kaffir lime leaves, white peppercorns and grind well.