I've been making a very basic red curry up till now with a jar of imported paste, red peppers, spring onions coconut milk and of course meat of some kind.

What else can I add to make it a bit more authentic and one day I'm sure I'll try making my own paste.

Hi Jamie,

Don't put spring onion in cos the authentic thai red curry never ever put that in so I am afraid it may make the taste or smell change but if you can find some sweet basils or kaffir leaves it's much more better. (Sometimes I use the 'Aubergine' to replace the egg plants)

Anyway, I tried to make my own paste too but I can't find the kaffir fruits which is the only thing I lack of.

Nana

trying making it with chicken wings and adding some pineapple from a jar.


along with some omlette

very nice

Have to agree that kaffir lime leaves are extremely important for an authentic taste. We picked and dried our own in LOS in August and returned home with bags full , enough until our next visit.

We also like to add Ka-chai root. I have managed to find it in big Chinese cash and carries in the UK but not here in Portugal. We brought some back but it only keeps for a month or so in the fridge.

John B

We make our own coco nut cream also southern style they add a teaspoon of curry powder aswell. I particularly like using duck. Grow your own Kaffir Limes Seeds and Nana try these people for Kaffir fruit they usually have them in stock

Art Muay
8a Hogarth Road
Earl's Court
SW5 0QJ

020 7341 3599

Hi Siam Steve,

Thank you so much, I am so glad to know I can find that fruit Anyway, that shop is in London, I live in Malvern, it's a bit far for me. But may be I can phone them so see if they have delivery service. If not however, we plan to visit London next month ( to get Craig's Thai passport )so I may take a chance to visit thier shop and stock some back

Nana

Siam Steve,

thanks for that link Mrs HH will be pleased to try growing our own Kaffir limes trees. We normally go round her Nan's house in LOS and dry some ourselves with galangal and lemon grass as it doesn't weigh much so we have loads of dried but fresh is always better. We tried long beans this year which grew very tall but no long beans appeared not hot enough maybe? we try all sorts we even had some galangal growing but died by the time winter arrived. Chilli's grow well and holy basil, corriander, etc....

I found that a little palm sugar in a curry makes it much more aithentic with the glazed look you get - it is what I found was missing when I used to make them years ago before even meeting my Thai wife... she showed me the sugar effect and have used it ever since.