Asian Home Gourmet AHG Thai Red Curry Spice Paste 50 gr - Bumbu Kari

Exp : 08-2023

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Spice Paste For Thai Red Curry Kaang Daeng (Mild)

Red Curry is the most popular of Thai curries. A delicate mixture of herbs, spices cooked with coconut cream, makes this a favourite with Thai food lovers.

No Added MSG, Preservatives Or Artificial Colours. Gluten Free.

Ingredients:

Soybean Oil, Garlic, Cayenne Pepper, Shallots, Sugar, Lemongrass, Salt, Galangal, Pineapple Juice, Dried Shrimp, Fish Sauce (Anchovy Fish Extract, Salt, Sugar), Kaffir Lime Peel, Herbs, Spices.

Allergen Advice: Contains Soy, Shrimp, Fish.

Keep away from direct sunlight and store in a cool, dry place. Once opened, use immediately.

Thai Red Curry Kaeng Daeng (Serves 4) Receipe :

Ingredients:

1 packet Thai Red Curry Spice Paste

1-2 tbsp vegetable oil

1 1/2 cups (330 ml) coconut milk or milk

250g (1/2 lb) boneless chicken, cut into bite-sized pieces

150g (5 oz) button mushroom, tomatoes, eggplants or canned pineapple pieces

Sweet basil leaves, red chilli or coriander as garnish (optional)

Cooking Instructions:

1. Heat oil in non-stick saucepan on medium-low heat. Add spice paste and stir-fry for 1 minute. Add half of the coconut milk and cook for 3 minutes or until oil appears on top

2. Add meat and cook for 5 minutes

3. Add the remaining coconut milk and fruit or vegetables. Bring to boil. Garnish and serve hot with rice

Cooking Tip: Beef, roast duck meat or seafood may be used instead of chicken.

Product of Thailand