Thai Red Curry Paste

Thai Red Curry Paste


Equally delicious with seafood, poultry or meat, this Thai curry redolent of galangal, lemongrass, coriander root and kaffir lime, is medium hot. Try it as a curry of duck with lychee and fresh pineapple.

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This medium hot Thai Curry Paste can be used for giving an authentic flavour to fish cakes and meatballs as well as Thai style Fried Rice.

Ingredients: Water, Non-M canola oil, garlic, spieces, brown sugar, coriander puree, lemons, salt, galangal, shrimp paste, fish sauce, tamarind, Thai lime, and Thai lime leaves, lemongrass, ginger, palm sugar, citric acid.

ALLERGENS: Fish; Crustacea.