Recipe Blog Tagged "Prik Nam Pla"

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Recipe Blog

Panang Pork & Peppercorn Curry

by Nitsa Raymond

This simple Panang curry delivers plenty of flavour. I use fresh green peppercorns, which are often available from Asian grocery stores in the UK, but dried peppercorns work too. If using dried peppercorns, gently crush them with a mortar and pestle or rolling pin before adding.

Thai Red Chicken Curry with Butternut Squash

by Nitsa Takhiansok

Thai red chicken curry with butternut squash is a classic and a great favourite of mine. The colouring effect of the squash results in a curry that is orange rather than red; however it is still very definitely a Thai red curry. And if that sounds confusing, what you have to know is that in Thai when we refer to a red or green curry we are talking about the colour of the chilies we use to make the curry paste, not the colour of the finished curry. You can chop and change the ratio of chicken ...