Kaeng Phed Ped Yang.
The red curry paste is best made at home. It has a base of a few ingredients, which can be ground and frozen. You can then build up the flavour to suit your own palate by adding further spices and herbs and your choice of meat—beef, chicken, or duck.
While generally, meats are used in red curry, a whole fish fried and served can be just as delicious.
The Red curry paste
My published cookbooks are available for sale through myself and on amazon.
The World of Parsi Cooking: Food Across Borders is a 3 award winning book. It has been self published in July 2019 and will be going into its second print in 2022.
The Art of Parsi Cooking; reviving an ancient cuisine was published in 2016 by Austin Macauley and continues to be available through amazon book depot book depository and from the publishers.