Red Thai Curry sits right in the middle of yellow (most mild) and green (spiciest). If you prefer a milder Red Thai Curry start with half the curry paste and fish sauce. This recipe has lots of flavour and a bit of heat, but we…

Halibut and Ginger Coconut Curry pair beautifully together. Halibut is a firm, yet mild and moist tasting white fish that is perfect resting on top of a silky, really easy ginger coconut curry.

Cauliflower roasted and blended into soup with Coconut Milk and Red Thai Curry paste is brilliant! Make half or a full batch, depending on the crowd and how much cauliflower you have kicking around. This is half a batch, perfect for the other half of…

Coconut milk, curry and chicken simply fo together on hot day! We called this dish “Mellow Yellow” because fresh sweet corn from the market is a perfect match. Putting the chicken on skewers lightens up the meal on summer days. Thai curries rely more on…

Coconut Milk is more common in Thai curries than Indian curries. This dish blends the Indian flavours of turmeric, coriander, cayenne and cumin blend with Coconut Milk. The premade curry powder we see in the stores is an adaptation of a very complex spice blend,…

There’s lots of discussion about where Tikka Masala originated. In British restaurants, a Pakistani Chef in Scotland, or India……..regardless it is delicious and one of Britain’s most popular foods.

Green Curry is milder in flavour than Red Curry in North America. The reverse is true in Asia, where green curry us much spicier than red.