Massaman Curry Paste (Nam Phrik Kaeng Massaman)
May 3rd, 2012
Massaman Curry is my favourite curry of all time, it is the perfect mix of flavours, rich and creamy and spicy. I usually make a batch of red, green and massaman pastes at the same time.
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Green Curry Paste (Nam Phrik Gaeng Khiaw Waan)
May 3rd, 2012
Green curry is a very popular dish, however it is mostly not vegetarian. Once you have the ingredients it is easy to make your own curry pastes.
Red Curry Paste (Nam Phrik Kaeng Daeng)
May 3rd, 2012
Classically red curry (and green curry) has shrimp paste in it, to create the umami flavours in my versions I use miso paste to create the same flavour profile.
Harissa
July 16th, 2011
This spicy african spread is great for burgers, corn fritters, baked bean jaffles and pretty much and other savoury snack.
Green Coconut Chutney
June 13th, 2011
This chutney is more mild than the red coconut chutney. It can be served in the same ways, but it also makes a good spread with chickpea burgers and the like.
Red Coconut Chutney
June 13th, 2011
This chutney is traditionally served with potato masala (at my local Indian restaurant anyway) but it goes well with most dry Indian curries, dals and vegetable dishes.