Red Curry Paste 400g

Current stock is best before end: Jun 2026

• No added MSG
• No preservatives
• No artificial colours

Directions:

• Stir fry 50g of red curry paste in 1 tbsp oil, then add 240ml coconut milk
• Add 200g of fresh meat and continue cooking
• Add another 120ml of coconut milk and 120ml water and heat until boiling
• Add 100g of vegetable and cook until the vegetables soften
• Add 1 1/2 tsp sugar. Taste and season as required.

For a milder flavour, use half the quantity of curry paste.
Ingredients: Garlic 21.5%, Dried red chilli 19%, Lemongrass 18.5%, Shallot 14.5%, Salt 13%, Galangal 6%, Shrimp paste (Shrimp 80%, Salt) 4.5%, Kaffir lime peel 2.5%, Pepper 0.5%

Supplied in the manufacturer's original packaging.