Easy Thai Red Curry Paste

Flavoursome chilli, lemongrass and basil curry paste. To create an excellent restaurant quality Thai red curry simply add a jar of paste to a pan with half a jar of water. Stir fry over a medium heat for 2-3 minutes with your preferred meat (if using). Add 400ml coconut milk and simmer for 5 minutes. Then add any vegetables or seafood and heat through.

Awarded a gold star at the Great Taste Awards 2016.

Preechaya Phetprasert is the Head chef at the Coconut Kitchen. She trained as a chef in Thailand and was taught many different recipes by her mother who was a cookery teacher in a town called Pak Chong, 2 hours north of Bangkok. Preechaya then spent 4 years as a Chef de Partie in a top London gastro pub where the menu centred on European and Asian fusion cuisine. She and her husband Paul, opened The Coconut Kitchen in a Catering trailer in Tyn Y Mur Campsite in Abersoch in May 2006. A year later they moved to a 40 seater open plan restaurant by the harbour in Abersoch. They make all their own sauces, and now bottle the most popular so you can recreate delicious Thai meals at home.

Size: 2 x 65g

Ingredients: Water, sugar, fish sauce (anchovy extract, salt, sugar), dried red chilli, garlic, lemongrass, salt, rapeseed oil, shallot, galangal, lemon juice concentrate, shrimp paste (shrimp, salt), lime zest, Thai basil, kaffir lime peel, black pepper, dried kaffir lime leaf.

Allergy Information: No Gluten, No Wheat, No Dairy, No Meat, No Nuts, No Celery, No Onion, No Egg, No Soy, No Mustard, No Sesame, No Sulphur Dioxide, No Yeast included in the listed ingredients.

Made in the United Kingdom.
Thai Cuisine

Produced by Coconut Kitchen.

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