Asian Curry Kits
Thai Red Curry
3 Simple Steps | Ready in 10 mins
Our Thai Red Curry is made with flavourful and spicy red chilli, Thai herbs and simple spices, all held in perfect balance with creamy coconut milk. It is deliciously moreish and a real crowd-pleaser.
Perfect with chicken, vegetables, tofu, eggs, seafood, red meat or duck.
Origin story
A cuisine is a complex tapestry of people, geography, agriculture and history. Thai cuisine is a skilful mastery of contrasting ingredients that form the most deliciously harmonious dishes.
One of the main categories in Thai cuisine is ‘kaeng’, which encompasses a variety of soups, stews and – not least – curries, including Thai Red Curry, known in Thailand as ‘kaeng phet’. Thai Red Curry is made by pounding a mix of spices, herbs and other ingredients to form a paste. This is cooked down in a wok, after which you add meat or vegetables, coconut milk and more herbs.
Our Thai Red Curry comes complete with whole spices, paste and coconut milk so you can cook a restaurant quality Thai curry at home in mere minutes.
Information
Sometimes the coconut sauce separates. Do not let this worry you!
Cut the meat, fish, seafood or vegetables into generous pieces.
- Heat 1 tbsp. oil in a pan for 20 seconds (take care not to overheat). Reserving the makrut lime leaves, lightly fry the remaining spices (use the chilli from spice pouch for extra heat).
- Add your fresh ingredients and stir-fry for 3-4 minutes. Add the paste and cook for another minute.
- Stir in the coconut sauce, makrut lime leaves and simmer for 3-4 minutes, or until the meat or veg is cooked through.
Serves 2-3 with jasmine rice or noodles.
As appliances may vary, these are guidelines only.
Please ensure food is fully cooked and piping hot throughout before serving.
If you don’t like whole spices, grind these in a pestle and mortar and add them with the main sauce in step 3 (before final simmer). Alternatively, if left whole, remove them with a spoon before serving.
Use these handy tips to customise your dish
- Delicious cooked with vegetables, tofu, seafood, red meat, chicken or duck.
- For added umami, stir in a teaspoon of fish sauce.
- Try adding shredded bamboo, Thai pea-eggplants and finish with fresh Thai basil or coriander.
Coconut Cream (44%), Water, Garlic, Lemongrass (2%), Sunflower Oil, Raw Sugar, Galangal Root (1%), Sweet Basil (1%), Salt, Dry Spices, Kaffir Lime Leaves, Sugar, Coriander, SOY Sauce (Water, SOYBEANS, WHEAT, Salt), Rice Flour, Shallot Powder, Paprika Oleoresin.
CONTAINS: WHEAT, GLUTEN AND SOY.
MAY CONTAIN: MILK, TREE NUTS, PEANUTS, SESAME AND SULPHITES.
No artificial preservatives, colourings or flavourings.
Suitable for Vegetarians.
Store in a cool, dry place.
Once opened refrigerate and consume within 3 days.
Nutrition Information
| Typical Values | Per Serving (137.5g) | Per Serving (91g) | Per 100g |
|---|---|---|---|
| Energy | 897kJ | 593kJ | 652kJ |
| Protein | 3.0g | 2.0g | 2.2g |
| Fat, total | 19.1g | 12.6g | 13.9g |
| - saturated | 14.7g | 9.7g | 10.7g |
| Carbohydrate | 7.2g | 4.7g | 5.2g |
| - sugars | 5.0g | 3.3g | 3.6g |
| Sodium | 630mg | 417mg | 458mg |
