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"I like to make my own curry paste. This way I know that the compliments I get for my curries are entirely up to myself. The good thing is that the paste keeps for a couple of weeks in the fridge and can be frozen. The paste makes wonderful presents too. I give them away together with coconut milk, some kaffir lime leaves (I have my own plant), and..."

Ingredients: ground cumin, red paprika...

"Easy to make, appetizer or finger food, these hot and spicy little fish cakes are not only delicious but also healthy, and kind on the waistline!!!"

Ingredients: coriander leaves, Thai fish sauce...

"Try this paste in Thai and Indian dishes. Stir in as much or as little as you desire."

Ingredients: coriander seeds, fresh cilantro leaves...

"I prefer the taste of homemade red curry paste, and the same goes for green curry paste. It is a more authentic flavour, and much more fun to make from scratch in your own kitchen, than to drive to the supermarket to pick up a jar. However, be prepared for lots of chopping! For a change, substitute shrimp for the beef, and add 3/4 cup fresh or canned,..."

Ingredients: coconut, beef steaks...

"A staple in Malaysian and Thai cooking. Oelek means grinding so sambal oelek means ground chilli sambal! This can also be frozen."

Ingredients: garlic, ginger, lemongrass...

"A Curry paste recipe I learned at a cooking course in Thailand"

Ingredients: ground cumin, dried red chilies...

"A recipe I learned from a Thai cooking course in Thailand"

Ingredients: ground cumin, galangal...

"This is a recipe I learned at a cooking course in Thailand"

Ingredients: ground cumin, fresh lime leaves...

"You can substitute ginger for the galangal and Kra Chai if you cannot find these ingredients, and likewise coriander stems for the root.

This keeps for about 3 months in a sterilised jar in the fridge."

Ingredients: galangal, coriander root...

"A recipe I learned in Thailand at a cooking course"

Ingredients: ground cumin, ground cardamom...

"An essential in Thai cooking."

Ingredients: coriander seeds, dried small red chilies...

"From Thai Food- David Thompson"

Ingredients: coriander, galangal, garlic...

"For those who want to make their own Thai red curry paste. This stuff is fantastic and well worth the effort. Finding the ingredients is the challenge, but once you do making it is fairly easy. Adapted from "Hot, sour, salty, sweet""

Ingredients: coriander seeds, cumin seeds...

"The paste is the key to a good Thai curry. It is easy to make and brings a depth of flavour and fragrance to the finished dish. This will keep for up to 1 week in the fridge in an airtight container. To freeze, divide into batches in small freezer bags and freeze for up to 3 months."

Ingredients: ground cumin, fresh ground black pepper...