M&S Thai Red Curry Paste

M&S Thai Red Curry Paste

Thai red curry paste made with lemongrass, galangal, red chillies, shrimp paste and coriander. Just add coconut milk to make a curry base.
M&S UPC - 29214433

Just Add Coconut Milk to Make a Curry Base, Chilli rating - medium - 2

Thailand

Serving
Simply stir before use.

The oils in the paste may naturally separate. This will not affect the eating quality.

Jar

Jar - Recycle; Lid - Recycle

Full Product Name:
Thai red curry paste made with lemongrass, galangal, red chillies, shrimp paste and coriander

Storage:
For best before end (BBE), see side of jar. Store in a cool, dry place. Once opened, refrigerate and eat within 4 weeks.

Usage:
4 Servings

Additional Information:
© M&S plc

Water, Rice Bran Oil, Lemongrass (8%), Shallots, Galangal (7%), Red Chillies (7%), Palm Sugar, Garlic, Shrimps (Crustacean), Salt, Modified Tapioca Starch, Coriander Root, Acidity Regulator: Acetic Acid, Cumin, Lime Zest, Sea Salt, Paprika Oil

Contains Crustaceans, May Contain Sesame
Not suitable for those with a Sesame allergy.

M&S

M&S Food has been at the heart of the nation since 1884. Giving our customers their best-loved products at the incredible quality and value that only M&S can deliver. From Percy Pig to the freshest M&S Select Farms produce, we grow, source, and develop our own products to give you family-ready food that's unbeatable on flavour and innovation. And that's whether you come to us for your family favourites, an indulgent treat, or your perfect party food spread. After all, this is not just food… This is M&S Food.

Marks and Spencer plc,
PO Box 3339,
Chester,
CH99 9QS,
United Kingdom.

M&S (Ireland) Ltd,
PO Box 13022,
Ravensdale,
Dublin 2,
Ireland.

Marks and Spencer plc,
PO Box 3339,
Chester,
CH99 9QS,
United Kingdom.

M&S (Ireland) Ltd,
PO Box 13022,
Ravensdale,
Dublin 2,
Ireland.

Thai red chicken curry
Serves 4
Ingredients:
1-2 tbsp Oil
400g Chicken Breast, diced
1 Jar Thai Red Curry Paste
100g Red Pepper, diced
100g Baby Corn, cut lengthways
400ml Coconut Milk
To garnish: Chilli, Coriander and lime
To Serve: Jasmine Rice
Prep Time: 5 - 10 mins
Cook Time: 15 mins
1. Heat the oil in a large frying pan or wok on a medium/high heat, add the chicken and fry for 3 mins
2. Add the paste into the pan and keep stirring until fragrant
3. Add the baby corn and red pepper, fry for 2 mins
4. Pour in the coconut milk, bring to the boil, reduce the heat and simmer for 10 mins or until the chicken is cooked and the sauce has thickened slightly
Serve with steamed jasmine rice and garnish with sliced chillis, a sprinkling of chopped coriander and a wedge of lime
Why not try... with King Prawns, Red Pepper and Baby Corn