I love this in a restaurant, but I just can't seem to achieve the same zap at home. I think I've tried most brand combos of curry pastes, coconut milk/cream/creamed coconut, lime leaves (dried and fresh), palm/ordinary sugar, lemon grass, fish sauce etc. etc. etc. Why can't I get the depth of flavour and punch that I'm looking for?
The only proviso is that I really need to use a bought paste, or is that the root of my problem? Even lower end Thai restaurants here in the UK (London) make Red Curry well, and I don't believe that they all make their own pastes.
All ideas welcome. Thanks.