by Nitsa Raymond
I love pineapple, but put it on my pizza at your own risk! In a curry, though, it’s a different story. In the method used here the pineapple soaks up the flavour of the curry while keeping a sweet centre. And if pineapple in savoury dishes still isn’t for you, simply leave it out.This is one of the easiest, quickest curries you can make, and it works beautifully with a bag of frozen mixed seafood. Let’s get cooking!
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by Nitsa Takhiansok
(Updated). Meltingly tender duck combines wonderfully with the sharp and sweet flavours of pineapple and coconut in a Thai red curry sauce. I’m not normally a fan of pineapple in savoury dishes (put it on my pizza at your own risk!) but it really does work with this dish. I used to cook this with duck legs but so many people have told me they prefer to use duck breast so I have updated the recipe to reflect that fact. This also has the benefit of allowing the breast to be served pink with the...
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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 ...
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