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?
Just make your one regular base curry. The spiciness is adjusted by how much chilis you add to the final dish. So to make a spicy batch, sauce some Thai chilis until fragrant then add your curry. That way you can designate spiciness by how many chilis you add.
That’s what I do, or simmer chilies in coconut cream and let people add that.