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I love this Thai red curry sauce recipe, it’s so versatile and so tasty. I have to admit, I think it’s one of the best Thai red curry sauces I’ve had.
I like to buy my Asian ingredients from a tradition Asian store as you can buy classic brands like Mae ploy & squid brand fish sauce. I prefer these over supermarket varieties. If you’re in Thailand, you can buy curry paste like below in little packs.
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They are so many variations you could use the Thai red curry sauce, here are a few suggestions to try.
- Steamed with mussels and a crusty baguette.
- Pave of Salmon, wok Asian vegetables and steamed jasmine rice.
- Shitake mushroom, tofu, peppers and bamboo shoots.
- Pumpkin, aubergine and morning glory.
- Chicken, courgettes and red peppers.
- Broccolini, baby sweet corn and sweet potato.
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This sauce makes enough for between 6-8 portions depending on how much you serve. It keeps really well in an airtight container for 2 weeks in the fridge also. So you can try a different variation in a week or so.
Personally I love the Thai red curry with a Pave of salmon, wok vegetables and steamed jasmine rice or fresh steamed mussels for a lighter lunch.
Enjoy the recipe below and happy cooking. #popupchefuk