The best red and green Thai curries you’ll ever make

A quality Thai curry paste provides the launching point for dozens of incredible meals. A perfectly balanced curry is a work of art, but while these inviting South-East Asian dishes are infinitely customisable, one thing remains true: you can’t create the best curry without the best curry paste.

Our new range of Thai Curry Pastes are produced in Australia to our precise specifications. Having tried our hands at making homemade curry pastes many times we can confidently say: these are better than any homemade we’ve ever tried.

These recipes showcase beauty of The Essential Ingredient Red Thai Curry Paste and The Essential Ingredient Green Thai Curry Paste, but these versatile products will work just as well with your favourite curry ingredients.

RECIPE: Red Thai curry with soy-glazed duck and lychees

Serves 6-8

Ingredients:

1 x jar The Essential Ingredient Red Thai Curry Paste
1 x 440mL can coconut milk
1 x whole duck
1/2 cup soy sauce
1/2 cup syrup reserved from tin of lychees
2 tbsp rice wine vinegar
100g palm sugar, finely grated
4 cloves garlic, peeled
2cm piece fresh ginger, thinly sliced
1 x tin lychees in syrup, drained (syrup reserved)
1 x red capsicum, thinly sliced
1 x 225g tin bamboo shoot slices
1 x long red chilli, sliced
Fresh Thai (holy) basil
Fish sauce, palm sugar & lime juice to taste

Method:

Preheat the oven to 170C.

In a small saucepan, combine the soy sauce, lychee syrup, rice wine vinegar, palm sugar, garlic and ginger. Simmer until reduced by 1/3.

Place duck into roasting pan and brush with soy glaze. Roast for 90 minutes, glazing every 20 minutes (flip duck once during roasting to ensure even colouring of skin). Remove duck from oven, rest for 20 minutes before carving.

While duck is resting, combine coconut milk and curry paste in a pot over a medium heat. Add remainder of lychee syrup, lychees, capsicum and bamboo shoots. Simmer for 5 minutes, then season with fish sauce, palm sugar and lime juice until to your liking.

Slice duck and divide into individual bowls. Spoon over curry, then garnish with basil and sliced chilli. Serve with roti or steamed rice.

RECIPE: Green Thai curry with coconut milk-poached barramundi

Serves 6-8

Ingredients:

1 x jar The Essential Ingredient Green Thai Curry Paste
1 x 440mL can coconut milk
500g barramundi filets, skin and bones removed
2cm piece fresh ginger, thinly sliced
6 x kaffir lime leaves
100g green beans
150g baby corn spears
1 x long green chilli, sliced
Fresh coriander
Limes
Fish sauce, palm sugar & lime juice to taste

Method:

Arrange barramundi in a frying pan- either as whole fillets or cut into large cubes. Add coconut milk, kaffir lime leaves and ginger. Heat slowly over a low heat until fish is just cooked through, but not falling apart. Carefully remove fish and distribute evenly between individual serving bowls.

Transfer coconut milk, lime leaves and ginger into a saucepan and stir in jar of green curry paste. Bring to a simmer, add beans and corn, and cook for a further 4 minutes. Season with fish sauce, palm sugar and lime juice to taste.

Spoon curry & vegetables over fish. Garnish with coriander, thinly sliced ginger, green chilli and cut lime. Serve with roti or steamed rice.

The Essential Ingredient Red and Green Thai Curry Pastes are available now from your nearest The Essential Ingredient store, or buy online for delivery to anywhere in Australia.

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