Mild spice paste for thai red curry

Short Description

Ahg Thai Red Curry 50GSoybean Oil, Garlic, Cayenne Pepper, Shallots, Sugar, Lemongrass, Salt, Galangal, Pineapple Juice, Dried Shrimp, Fish Sauce (Anchovy-Fish Extract, Salt, Sugar), Kaffir Lime Peel, Herbs and SpicesServes 4. 1 Packet Thai Red Curry SpicePaste; 1-2 tbs Vegetable oil; 50 g (1.75oz) Coconut cream powder (mixed with 1/2/2 cups [330ml] water); or 1 1/2 Cups (330 ml) coconut milk or milk; 250g (1/2 lb) Boneless chicken, cut into bite-sized pieces; 150g (5 oz) Button mushroom, tomatoes, diced apples, seedless grapes, or canned pineapple pieces; Sweet basil leaves, red chilli or coriander as garnish (optional). 1. Heat oil in non-stick saucepan on Medium-Low heat. Add SpicePaste and half of coconut milk. Cook for 3 minutes or until oil appears on top 2. Add meat and cook for 5 minutes. 3. Add balance of coconut milk and fruit. Bring to the boil. Garnish and serve hot with rice. Variations - Sirloin or seafood may be used instead of chicken. For a gourmet meal, use boneless roast duck meat.

Long Description