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Red Curry Blend

Rated 5.0 out of 5
Based on 1 review

Originating from Central Thailand, kaeng phet (meaning 'spicy curry') or red curry boasts boisterous flavours and a distinctive hue. Our Red Curry Blend combines the zesty fragrance of tropical leaves, sweet heat of red chillies and wild savouriness of dried shrimp.

Fish sauce gives the dish its requisite saltiness and coconut milk or cream tempers its heat. This is an easygoing dish that suits most kinds of vegetables, meat or seafood.

To make our delicious red curry, heat 1 tbsp of peanut oil in a wok, add 2 finely chopped shallots and 2 tbsp of Red Curry Blend, pounding the mixture into a paste-like consistency with a wooden spoon as you fry. Once fragrant, add 500g of diced chicken and fry until sealed, then add 1 cup of coconut cream and ½ tsp of fish sauce. Bring to simmer, add vegetables and cook for another 10 min. Serve with steamed rice and fresh Thai basil. Serves 4.
Raw sugar, coriander, sea salt, garlic, galangal, shrimp, kaffir lime leaf, chilli, paprika, lemon grass, lemon myrtle.
average rating 5.0 out of 5
Based on 1 review
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100% of reviewers would recommend this product to a friend
1 Review
Reviewed by Stuart B.
I recommend this product
Rated 5 out of 5
Review posted

Beautiful, simple, fragrant and delicious

Simply followed the very easy recipe that was suggested - and it was easily the best red chicken curry I have ever made. Those that shared the dish were astonished at how good it was.

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