The oil in the curry paste is very typical of an authentic paste to add flavour and aids in cooking the paste aromatics without it burning. Always stir paste well with a clean spooon before using. Adjust the heat level of your curry by using a little more or less paste in a recipe.
Try our fragrant and sumptuous Thai Red Curry Paste. Traditionally prepared with dried red chillies, this dish is a sweeter and milder curry, perfectly balanced with the sourness of kaffir lime and the savoury notes of shallot and garlic. Red curry dishes are widely enjoyed throughout Thailand.
Water, shallot, sunflower oil, chilli, garlic, galangal, lemongrass, salt, sugar, kaffir lime peel, thickener (1442), spices, food acid (citric).
1.Heat 1 tsp peanut oil in a wok, cook 400g sliced chicken or beef for 3 - 4 minutes or until browned.
2.Reduce heat and add ½ jar red curry paste, cook for 1 minute.
3.Add 270mL can coconut milk, ½ cup water, 400g combined chopped zucchini, capsicum and beans,
2 tsp fish sauce & 1 tsp sugar. Simmer for 10 - 15 minutes.
4.Stir in thai basil leaves and serve.
Servings Per Package
|Average Quantity||Per Serving||Per 100g|
| - saturated||0.2g||0.8g|
| - sugars||1.7g||6.5g|
Whilst all care has been taken to ensure this information is correct, please refer to the product label for further information.