I’ve been asked to make a Thai Red curry with chicken for a larger party, and they’ve asked for the soup to be of variable spicyness.

I was thinking that maybe I could do the soup mild, and have an additive with extra spice.

I could go with chilli oil ofc, but I’d prefer to have the richness of the red curry flavors if possible.

Is there a good way to make some kind of red curry seasoning? Do I just offer the guests red curry paste to mix into the soup, or should I mix it with something?

  • @Balthazar
    6•10 months ago

    I recommend Mae Ploy’s red curry paste.

    You could make both a mild version and a spicy version, and allow guests to combine some of each to attain their desired level of spice.