Since realizing that green curry paste was as easy as tossing cilantro, Makrut lime leaves, onions, garlic and a few spices in a blender, I've been making a lot of green curry. But red curries were another matter. To get that red colour you'd need a LOT of red hot peppers, … [Read more...] about Malaysian Breakfast: Coconut Rice with Red Curry Sambal and Swiss Chard