RECIPE: Annette Fear’s red curry paste

When it comes to explosive flavour combinations, there are few cuisines more exhilarating than Thai. Red curry epitomises the versatility of Thai cuisine, as well as its ability to showcase the finest fresh ingredients.

Use this red curry paste with fresh seafood, organic poultry (duck is particularly ideal) or seasonable vegetables.

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Ingredients:
15 red chillies medium, dried
2 tsp coriander …

Recipe: Annette Fear’s barbecued squid with green peppercorns & basil

Serves: 6-8 as part of a selection of dishes

What better way to celebrate the growing warmth of spring than by firing up the barbecue and embracing the refreshing flavours of Thai cuisine. This simple dish, from Annette’s recent class at The Essential Ingredient Cooking School Prahran, is elegant, delicious and perfect for sharing.

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Ingredients:
500g squid or cuttlefish, cleaned & …