There is something about the lighness and freshness of a good Thai curry, its the lemongrass and lime broth that I love.
Making your own thai paste from scratch is a ‘YESS’ moment. The paste will be enough for 2 dishes so freeze half for later. The key to this past is the roasted red peppers. If buying ready roasted, make sure there is no vinegar added. See below for more ideas with your handmade curry paste.
If time is not on your side, a GOOD shop bought red curry paste can be a lifesaver. Remember that most Thai curry pastes have shrimp paste added so not vegan.
A good coconut milk will make all the difference here, so opt for a coconut milk without any thickeners or preservatives, the organic ones tend to be made only of coconut & water – like it should be really.