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?

  • @[email protected]
    2•11 months ago

    If you just want to make one, milder curry you could do a sambal on the side. It’s not Thai but it’s big in nearby countries like Malaysia, Indonesia, Singapore etc.

    It’s a bit like a much hotter siracha but there are loads of varieties, some have shaved coconut for a bit of texture and sweetness etc.

    Here’s a basic one https://www.elmundoeats.com/en/how-to-make-malaysian-chili-paste-sambal/

    Edit: forgot to say, sambals have similar flavours to Thai stuff, so lemongrass, chilli, coconut etc. Thought it would compliment nicely even if not strictly traditional.