• Highly versatile, aromatic paste adds depth-of-flavour to any dish.
• Wonderful for marinating, or can be mixed with coconut milk for the perfect rich, spicy and comforting Thai red curry.
• Suitable for vegans.

Product Description ------------------- Our very own special blend, this superb authentic Thai favourtie is a traditional, highly versatile aromatic paste made with red chilli, lemongrass and kaffir lime peel. Ingredients ----------- Garlic dried red chilli lemon grass salt onion small red chilli galangal kaffir lime peel spices. P.when('A').execute(function(A) { A.on('a:expander:toggle_description:toggle:collapse', function(data) { window.scroll(0, data.expander.$expander[0].offsetTop-100); }); }); Directions ---------- Recipe: Serves 4 - Heat 1 tbsp of oil in a deep frying pan and add 1 tbsp of a can of coconut milk. Add 60g Thai Taste Red Curry Paste and mix until the aromas are released (3 mins). Add 400g of strips of sirloin steak, stirring to coat the meat with the paste (about 3 mins). Stir in 1 tsp Thai Taste Fish Sauce, 1 tsp Thai Taste Palm Sugar and the rest of the can of coconut milk and simmer until the meat is cooked (about 6 minutes). The sauce should be thick and soup like. Add 1 tin of bamboo shoots and 1-2 tsp Thai Taste Thai Basil and continue to simmer for a further 5 minutes. You can add chopped coriander and sliced red chillies to finish off the dish. Serve with Thai Taste Sticky Rice, TIPS: Keep for a day in the fridge after cooking, the flavour is better on day two. Make sure to erheat thoroughly before serving. Substitute beef with chopped vegetables or duck. Safety Warning -------------- Dice 400 g of beef fillet and add to a wok with 2 tablespoons of Thai Taste Rice Bran oil and 50 g of Thai Taste red curry paste (add more if you want a hotter curry). Coat all the beef and then add 400 ml of Thai Taste coconut milk and allow to simmer gently. Season with Thai Taste fish sauce and add one tablespoon of Thai Taste palm sugar. Add bamboo shoots and continue to simmer for a further 6 minutes or until fully cooked. See more ( javascript:void(0) )