Thai Taste Red Curry Paste in Pouch

Our Red Curry paste is authentically produced in Thailand using homegrown, fresh, natural ingredients. Suitable for use with a variety of meats, vegetables or plant proteins. To maximise flavour, marinate first before mixing with coconut milk for a classic Red Curry.

Chilli rating - Medium - 2, Gluten Free, No Artificial Additives, No artificial colours, flavourings, or preservatives, No MSG, Suitable for Vegans

For more delicious recipes, visit www.ThaiTaste.co.uk

Every Thai Taste purchase supports Duang Prateep Foundation

Cannot be Microwaved; Not Suitable for Home Freezing

Not suitable for microwave cooking or freezing.

Pouch

Pack - Do Not Recycle

Storage:
Store in a cool, dry place.
Once opened, keep refrigerated and use within 3 months.
Not suitable for microwave cooking or freezing.

Usage:
8 Servings

Fresh Garlic, Fresh Lemongrass, Fresh Red Chilli (18.5%), Fresh Onion, Fresh Galangal, Salt, Palm Sugar, Rice Bran Oil, Fresh Coriander, Fresh Makrut Lime Peel, Whole Spices (Cumin, Coriander Seed, Pepper), Acid: Lactic Acid

May Contain Nuts, May Contain Peanuts, May Contain Sesame, May Contain Soya
Produced in a facility that also processes Peanuts, Nuts, Soybean and Sesame Seeds.

Suitable for Vegans; Gluten free

Thai Taste

Thai Taste... bringing restaurant quality to your kitchen!

If you like your Thai curries tangy & aromatic. You'll love our green curry paste

Specially manufactured for:
Empire Bespoke Foods Ltd,
UK: Middlesex,
UB5 6AG,

ROI: Cork,
T12 H1XY.

Empire Bespoke Foods Ltd,
UK: Middlesex,
UB5 6AG,

ROI: Cork,
T12 H1XY.
www.ThaiTaste.co.uk

Recipe Suggestion: Easy Thai Red Curry (serves 2)
What you need:
- 1 tbsp vegetable oil.
- 400ml Thai Taste Coconut Milk
- 60g Thai Taste Red Curry Paste (use more for a hotter curry!)
- 400g sirloin steak, cut into strips.
- 1 tsp Thai Taste Fish Sauce
- 1 tsp Thai Taste Palm Sugar
- 1 tin bamboo shoots, drained.
- 1-2 tsp Thai Taste Thai Basil
- 200g Thai Taste Folded Rice Noodles or Thai Taste Sticky Rice

Cooking instructions:
1. Heat the oil in a deep frying pan.
2. Add red curry paste with a tsp of coconut milk and mix until the aromas are released (3 mins)
3. Add the beef and stir to coat meat with the paste (about 3 mins)
4. Stir in the fish sauce, palm sugar and remaining coconut milk and simmer until the meat is cooked (about 6 mins)
5. Add the bamboo shoots and Thai basil and continue to simmer for a further 5 mins.
6. Serve with Rice noodles or sticky rice.