Here’s how to make a restaurant grade Thai Red Curry using store bought paste - pimp it up with fresh aromatics, and add extra flavouring into the sauce. If you just do as the jar says and add coconut milk, you will be sorely disappointed!!! . And one day, try homemade curry paste from scratch, it is out of this world incredible. It is REAL Thai curry, the quality you get from the best of the best Thai restaurants like world renowned David Thompson’s Long Chim in Sydney. . But for midweek, using

Homemade curry paste… not so hard when you know all the tricks. And also, this recipe is in my new COOKBOOK! 👉 http://bit.ly/3jW8ETi | Marion's Kitchen

You’re less than 30 minutes away from a chicken curry punched up with chile paste and plenty of aromatics. Get this recipe and more super-fast dishes: http://www.cooktv.com/5vl7z | Cooking Channel