Red Curry Paste Isaan Style (recipe)

During many of my travels I found that red curry pastes differed in their ingredients, some have star anise in them, others have fennel seeds and some have palm sugar.

To be perfectly honest, I think the best tasting paste to me is the Isan variant of Khaeng Phed (hot curry or red curry) which is quite strong (and not for the faint hearted) and can be added or subtracted to in order to make a variety of other dishes. I learned this recipe from my neighbours in Nong Khai.

Narutomaki / Kamaboko Recipe

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For those of you who don't know, those swirly flakes in your ramen soup are called Narutomaki - a form of Kamaboko called narutomaki because it is reminiscent of the whirlpools in the naruto sea - or some such rubbish.

Anyway, these are extremely difficult to get hold of in the UK - at least in the North East of England, and I have seen many people asking for recipes and not many actual recipes about. I have made my own Kamaboko before but the result was not as visually pleasing as the actual Narutomaki brand. This one works a treat.