I love Thai food but whenever I make green or red Thai curries they never have the freshness of restaurant cooked food. I've tried lots of different recipes, from classic books by Ken Hom to internet inspired recipes and although they are always tasty, there is something lacking.
I'm wondering if it's the order of ingredients? I want that fresh coconut milk flavour with fresh basil and coriander. Most of my recipes have the meat/fish/veg stewing in the coconut milk for 10-15 minutes.
Does anyone have any suggestions? I usually use fish sauce, lime juice and fresh grated lime, a good bought red or green curry paste, garlic, ginger. Do we have any Thai cooks on mumsnet who could offer advice? 🙏🏻