Red curry paste (400 g) by Mae Ploy
Store in a cool and dry place - do not expose to sunlight. Refrigerate after opening.
Ingredients: Garlic 21.5%, Dried Red Chilli 19.0%, Lemongrass 18.5%, Shallot 14.5%, Salt 13.0%, Galangal 6.0%, Shrimp paste (Shrimp (Crustacean) 80%, Salt 4.5%), Kaffir lime peel 2.5%, Pepper 0.5%.
This product may contain traces of fish.
Contains Shrimp
No Added MSG
No Preservative
No Artificial Colour
Directions:
- Stir-fry 50 g of Red Curry Paste in 1 tbsp soybean oil, then add 1 cup (240 ml) of coconut milk.
- Add 200 g of fresh meat and continue cooking.
- Add another 1/2 cup (120 ml) of coconut milk and 1/2 cup (120 ml) of water , heat until boiling.
- Add 100g of vegetables and cook until the vegetables soften.
- Add 1& 1/2 tsp sugar. Taste and season as required.
These tubs are fully resealable.
Manufacturer: Theppadungporn Coconut Co. Ltd.
Product of Thailand.
Made up of a wide variety of spicy, sweet, sour, and salty ingredients, this red curry paste is an essential aspect of everyone’s kitchen. Used in traditional Thai dishes such as red curry stir-fry over rice, Thai sausage, and fish cakes, this product is important for several recipes. This particular formulation is made up of red chilli, garlic, lemongrass, salt, shallot, kaffir lime peel, galangal, and shrimp paste. All of these unique flavours come together nicely in this product, proudly produced by the notable Mae Ploy brand, known throughout Thailand and many countries of the world. Mae Ploy has also made this product easy to use multiple times the tub can be resealed after each use.
Distinctive Flavours: This Thai red curry paste features several ingredients unique to the Asian region of the world. Red chillies are the main ingredient, the presence of which gives an acceptable level of spiciness. Although chillies are not originally from Asia, they have nonetheless become a staple in Thai cuisine. Lemongrass did however originate in Asia and is commonly used in Thai and Vietnamese foods. Kaffir limes are an interesting fruit which are also native to Southeast Asia. Their name was likely derived from a German word meaning bug, because the leaves from the tree look like tree insects found in this region. Don’t worry - The leaves are much more delicious than the bugs which share the environment with them. Also native to Asia are shallots, an onion-like vegetable with a flavour sweeter and less potent than onions. Commonly found throughout Southeast Asia, galangal is used in several other Thai dishes such as tom kha kai and tom yum kung. All of these ingredients are also used in remedies and herbal medicines in Asia. The benefits of cooking with this authentic Thai red curry paste are numerous.
These are just some of the Thai recipes that it is used in:
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