Thai red curry recipe - Recipes - BBC Good Food

To make the paste, put all the ingredients into a food processor and blitz really well until you have a smooth paste. Heat 1 tbsp oil in a large wok or frying pan, fry the paste for a few minutes until it becomes fragrant then add the coconut milk. Bring to the boil, then add the meat and vegetables of your choice and simmer; chicken, beef or pork will take 5-8 minutes; prawns and fish about 2-3 minutes; vegetables such as squash or pumpkin, courgettes, peppers, baby corn, green beans, aubergine or carrots will take about 5 minutes; and spring onions, mange tout or spinach will need only a minute.

Know-how Don't be put off by the long ingredients list: the supermarket should have this lot. This paste is very quick to make; there's enough for four but you can double the quantities. It will keep in the fridge for up to a week and it's fine to freeze, too.