my red curries always end up yellow colored or orange-ish, never the deep red color and potent taste of red curries i have in thailand. i've followed many different recipes.. what am i missing? Do i just put in more paste?

Hi Svenn - Please tell us what you are making your paste with and we'll have more idea about what you should change

I assumed you were making your own paste when I made my last post Svenn - If you're not, this is the biggest step towards a fantastic red curry and it isn't very hard

Could be the quality of chilli pepper some are darker, try using a drop of tomato puree to enhance the colour