10 to 30 mins
With their attention-grabbing flavours, Thai curries are real crowd-pleasers. This version can be made vegetarian by leaving out the shrimp paste.
(This recipe makes more Thai red curry paste than you need for one meal. Spoon the remaining paste into a sterilised jar and seal tightly. It can be stored in the fridge for up to one month. Alternatively, spoon the paste into ice cube trays and freeze for up to three months.)