Our recipe developer Alice recently visited Bangkok in search of some of the best curries that Thailand has to offer. This was a favourite dish - tofu and green beans stir-fried with a red curry paste, fragrant with plenty of kaffir lime leaves.
It’s served here alongside another curry, this time a green version with aubergine and potatoes, and a zingy green mango salad. We’ve also got our take on a popular street food snack - sweetcorn fritters - which are perfect dipped into the spicy chilli relish. Serve with an ice cold Singha beer for the ultimate Bangkok experience!
RED CURRY SPICES: coriander, chilli, paprika, cumin, white pepper, lemongrass, galangal, kaffir lime, cassia
GREEN CURRY SPICES: coriander, lemongrass, kaffir lime, cumin, galangal, nutmeg, mace, star anise, green chilli, turmeric, coriander leaf
KAFFIR LIME LEAVES: kaffir lime
SALAD SPICES: mild chilli flakes, ginger, garlic, mango powder, coriander leaf
CHILLI RELISH SPICES: Red bell pepper, chilli, white pepper, cumin, garlic, onion, coriander
FRITTER SPICES: coriander leaf, chives, mild chilli flakes, kaffir lime, ginger, garlic