Thai Kitchen, Red Curry Paste

Short Description

Thai Kitchen Food Service, Food Service Red CurryRed Chili Pepper, Garlic, Soybean Oil, Lemongrass, Galangal (thai Ginger), Salt, Shallot, Spices, Kaffir LimeThai red curry chicken: 1 3/4 cup thai kitchen premium coconut milk, 1 to 2 tbsp. Thai kitchen red curry paste*, 2 boneless skinless chicken breasts cut in bite-sized chunks, 1 to 2 tbsp. Thai kitchen premium fish sauce*, 2 tbsp. Brown sugar*, 1/4 cup bamboo shoots, 1/2 cup frozen peas, 1/3 cup chicken stock, fresh basil. In a large saucepan, simmer coconut milk and curry paste over medium heat for 5 minutes. Add chicken breasts, fish sauce*, brown sugar, bamboo shoots, frozen peas, and chicken stock. Simmer 10 minutes, stirring occasionally. Garnish with fresh basil and serve hot. Makes 2 to 4 servings. , *Start with a very small amount of curry paste and increase gradually to desired spice level. Vary amount of fish sauce and sugar according to taste. Since we use fresh Ingredients, spice levels and color will vary from season to season and batch to batch. , Refrigerate after opening.

Long Description