Not currently being sold:

Red Curry Paste (紅咖喱醬)

  • Shipping Weight: 0.616kg
  • Brand: Nittaya

Boil 300g of meat with dilute coconut milk. Heat 400ml concentrated coconut milk (medium heat) in a pan until oil appears on top. Add 50g of Red Curry Paste, cook until boiled. Season with fish sauce and palm sugar. Add meat, stir until cooked. Add crisp eggplant and dilute coconut milk, heat until boiled. Garnish with concentrated coconut milk and fresh basil.

No colouring and no preservatives.

For vegetarian, tofu can be a substitute but remember to cook it last. All types of vegetables can be used such as pumpkin, potato or soybean. Red meat, fish balls and chicken work very well for red curry. Crisp eggplant can be substituted with any type of eggplant. Bamboo shoots are also delicious. All the essentials are already in the paste. Soya milk can be used instead of coconut milk.

Store in a cool dry place. Refrigerate after opening.
Allergy Advice: Contains Shrimp
Ingredients:Chilli (25%), Garlic (15%), Lemongrass (13%), Shallot (12%), Salt (12%), Galangal (10%), Kaffir Lime Peel (8%), Shrimp Paste (5%).

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