Real Thai Red Curry Paste in Sachet
This red curry paste is the perfect blend to easily make Thai red curry. Made of dried red chili with luscious spices like coriander, cumin seeds, ginger, garlic, shallots, peppercorns, added with lemon, makes it into a smooth reddish paste yet fiery and fragant - great combination for a spicy and delicious curry.
Stir 50g of curry paste with 2tbsp. of vegetable oil.
Pour 400ml of coconut milk, keep stirring for one minute in medium heat.
Add 250g of your preferred meat, stir until cooked.
Add fish sauce, palm sugar, and season to taste.
Add 60g of eggplant until cooked. Add basil leaves, kaffir lime leaves and fresh chili.
Serve hot with cooked rice.
Ingredients: Dried red chili 21%, garlic, lemongrass, shallot, salt, galangal, kaffir lime peel, spices (coriander seed, cumin powder).
Storage: Keep in a cool, dry place. Refrigerate after opening.
Shelf-life: 18 months
Grilled Salmon Red Curry
*recipe from http://real-thai.com
200 g salmon fillet
1 tsp garlic, minced
1/4 cup basil leaves
1 cayenne pepper, sliced
1/2 cup oil
1 tbsp plam sugar
1/2 cup coconut milk
1/2 tbsp real thai fish sauce
2 tbsp Real Thai Red Curry Paste
Blended garlic, basil and sunflower oil to thoroughly combine. Then put the bowl and set aside
Stew with Real Thai coconut milk over medium heat I started breaking it with Real Thai Red Curry Paste and stir to combine.
Season to taste with Real Thai fish sauce, palm sugar and simmer until boiling. Then put a hold.
Sprinkle the salmon fillets, salt and pepper. Remove brush dipped in oil dilate took a tumble. Then paint over the fish fillets
Remove the meat to a roasting pan and cook the pieces of Teflon.
Remove the fillets on a plate Red Curry Sauce Decorate with basil and red pepper beautiful.
Serve and enjoy!