Many purists abhor commercial curry powders. “They are anathema to Indian cooking,” wrote Dharamjit Singh, author of Indian Cookery, “prepared for imaginary palates, having neither the delicacy nor the perfume of flowers and sweet-smelling herbs, nor the savour and taste of genuine aromatics.”
Thai Red Curry Paste with Shrimp
A popular ingredient in Thailand, this Thai red curry paste can be added to any dish to enhance its flavor. It is, of course, a primary ingredient in many of the famous Thai curries.