Curry Pastes
Anyone can cook creatively and authentically. You just have to follow a few rules, like ours: “first learn the rules, then break the rules”. In ConFusion cooking classes, cooking enthusiasts learn how to make curry pastes themselves. For the everyday use, Asian chef Clemens Drdla has developed those Thai curry pastes. Ideal for seasoning your dishes and as a base for your currys.
Preparation: Fry the curry paste in a little oil for 1-2 minutes so that the flavours can develop. Then pour in a little coconut milk and dissolve the curry paste well in it. Add the remaining coconut milk and season with fish sauce or salt.
