I’ve been asked to make a Thai Red curry with chicken for a larger party, and they’ve asked for the soup to be of variable spicyness.

I was thinking that maybe I could do the soup mild, and have an additive with extra spice.

I could go with chilli oil ofc, but I’d prefer to have the richness of the red curry flavors if possible.

Is there a good way to make some kind of red curry seasoning? Do I just offer the guests red curry paste to mix into the soup, or should I mix it with something?

  • wellee@lemmy.world
    3·
    11 months ago

    Thats definitely the fancier way to do it! I don’t think you need to mix it with anything, a base sounds like a good idea.

    …I’m lazy so I just add red pepper flakes on top if it’s not spicy enough lmao.