Ice Kitchen - Thai Red Curry Paste

Our Thai Red Curry paste is boldly hot and richly layered with sweet, salty, and savoury aromatics. Smooth coconut cream unites the complex flavours for a reliably fresh, vibrant, and sophisticated meal from every pot.

Freshly frozen for the most vibrant flavour, Gluten and allergen free, 100% plant-based ingredients, Perfectly portioned – no more half-used jars at the back of the fridge!, Compact packaging (100% recyclable) for UK freezers

Extended range available at ICEKITCHEN.COM

England

Keep Frozen

Pots not suitable for microwave.

Box

Box - Recyclable; Pot - Recyclable

Full Product Name:
Thai Red Curry Paste

Storage:
Keep me frozen
Store frozen at -18°C.
Once defrosted, do not refreeze & consume within 2 days.

Safety Warning:
THIS PRODUCT MUST BE COOKED.
POTS NOT SUITABLE FOR MICROWAVE HOLD UNDER A RUNNING TAP TO RELEASE QUICKLY.

Usage:
4 Servings

Water, Coconut Cream, Lemongrass, Red Chilli, Shallots, Garlic, Dark Brown Sugar (Sugar, Cane Molasses), Kaffir Lime Zest, Galangal, Sea Salt, Turmeric

May Contain Milk, May Contain Nuts, May Contain Soya
Made in a factory that handles Nuts, Milk & Soya.

Gluten free

Ice Kitchen

Fresh flavour starts in the freezer. At Ice Kitchen, we make fresh-frozen cooking pastes for curries, stir-fries and marinades. We blend real ingredients - herbs, spices and aromatics - then freeze them immediately, so you get big, fresh flavour without the prep. No UPFs. No preservatives. No half-used jars at the back of the fridge. With your favourite protein and veg, you can cook a proper meal in minutes. Why frozen? Because fresh flavour doesn’t belong sealed in a jar for months. Fresh herbs, chillies, garlic, ginger and aromatics are at their best when they taste bright and vibrant. Freezing lets us protect that flavour without relying on preservatives or heavy processing. That is why Ice Kitchen lives in the freezer.

Ice Kitchen Ltd.,
42 Crosby Road North,
Liverpool,
L22 4QQ,
UK.

England

Ice Kitchen Ltd.,
42 Crosby Road North,
Liverpool,
L22 4QQ,
UK.

Our Thai Red Curry
Feeds two in 25 minutes
You'll need
- 1 pot Thai curry paste
- 1 tbsp vegetable oil
- 200g thinly sliced chicken/cubed tofu
- 1 x 400ml can coconut milk preferably organic
- 200g sliced veggies of your choice

Steps
1. Fry the paste straight from frozen for 3-4 mins on a low heat, stirring frequently.
2. Add the coconut milk and bring to a simmer. Cook for 8-10 mins or slightly longer if you prefer a richer curry.
3. Add chicken/tofu and cook for a further 2-3 mins.
4. Finally, add the veg and cook until the meat is done and veggies are just tender.
5. Serve with rice.