I've been making this with Mae Ploy yellow
curry paste since becoming vegan.
Not exact matches
I also think my dire want / need to make a Thai red
curry was because I wanted to add red
curry paste to my spice arsenal (
since then I have also now added green
curry paste!)
I changed the glaze a bit
since I prefer my meal very spicy: I added one tablespoon of Thai red
curry paste and switched the sou sauce for Asian fish sauce.
You could also try the massaman
curry paste recipe I linked to in the post, you'd still want to cut out or reduce the number of chilies, but
since heat isn't as essential to massaman
curry you'd end up with something that tastes closer to an authentic Thai
curry.
Since I love
curries but I find the store - bought
pastes too hot for me, I decided to make my own jar to be used as a base for Thai
curries or simply to make a sauce to top a grain + veggies bowl.
Butternut squash simmered in coconut milk and pureed makes it rich and creamy, peanut butter also adds to the smooth, luxurious texture, and Thai red
curry paste brings in the exotic flavor and a bit of warmth, but not overwhelming spice
since fit is balanced by the natural sweetness of the squash.