Robin
Are we talking Thai red curry here? I’ve only cooked it at home once and used a jar of red curry paste, so I claim no expertise. But, my guess is that restaurants simply use edible colouring as well as the spices.
By the by, I did a Madhur Jaffery recipe last night for Rajasthani Red Meat. In spite of the use of cayenne and paprika, it just wasnt very red and, certainly, not as red as the local curry house’s laal maas.
