I love a good curry, and although I do most cooking from scratch I usually rely on shop bought pastes to start off a curry. Another thing I’m pretty fond of is Thai food, but it’s very hard to be sure it’s vegetarian, due to the prolific usage of Nam Pla (fish sauce). Most Thai curry pastes I’ve picked up in the supermarket have it – green curry seems to be the least likely to contain it from my unscientific survey. Until now – there’s a brand called Thai Gold which surprisingly and delightfully is based in my home town of Wexford.
I’ve used their massamam, green & red curry pastes, all of which are clearly marked Gluten Free & Vegetarian. The pastes themselves are the basic set up for your curry – they’re not swimming in oil, and require you to add the sugar/oyster sauce/fish sauce yourself in the cooking process. So they’re easily adaptable. It may not be totally authentic, but I just substitute the oyster sauce & nam pla with some soy sauce and bobs your uncle.
I make them with tofu and veggies (spuds for the massamam) and some brown rice. They’re a great dinner to make a big batch of for 2 days – the flavour seems to develop even more overnight. And best of all – Dominic has declared them ‘is deliciousss mammy’.
I was not bribed in any way to write this post. No-one ever sends me anything frankly.