These are a great addition to any Thai curry and they come in cans, how handy is that!
The only thing “Lazy” about these chillies is we’re using their jar. We use a 2:1 mix of mild and hot chillies in a white wine vinegar pickle.
We’ve tried loads of different kinds but nothing comes close to these, all the small expensive jars in the world can’t top these. Word to the wise tho, only ever use 1 tablespoon of these pastes, even if the recipe calls for 3, don’t say we didn’t warn you!
Not all coconut milks are alike and if we’re honest we’ve never been fans of creamy coconutty curry until we found this in a can, not too sweet, smooth texture and not too coconutty – if that makes sense. Seek it out and buy at least 4 cans, you’ll be needing it.
We must have gone through about 20 garlic presses but this one is the business.
Not cheap but worth getting, holds the heat and makes for a steady cook. This pan will last you forever if you take care of it.
OK, we know what your thinking but trust us, once you’ve started using one you’ll never go back. Perfect rice every single time and way better than the packet crap.