I love this dish because it’s just so tasty! Don’t be put off by the long list of ingredients – once you make the paste, you’ll know how super easy and delicious it is. It’s so much better than the curry in jars you find at the supermarket, as you know exactly what’s in it, and can adjust the flavour to your liking.
What I often do is double or triple the paste and keep it in a container filled with vegetable or peanut oil – the curry will keep for several months in the fridge, ready to use for a quick and easy dinner anytime.
As you cook, make sure to taste this to balance the flavours – add a bit more lime, fish sauce and sugar until you get a harmonious, salty, sweet, savoury flavour.
To make paste, blend all ingredients together.
To make the salad, combine all ingredients.
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