If using tamarind paste, a couple of hours before you want to make the curry (or preferably the night before), place the tamarind pulp into a small bowl. Add hot or boiling water to cover (if the ...
Remove from the pan and set aside. Add the red curry paste to the pan and fry for 2–3 minutes, until fragrant. Add the stock and stir with a wooden spoon, scraping up any browned bits from the ...