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Thai Red Curry

This Red Curry Powder is versatile, medium in heat, redolent of galangal and lime, and delicious when combined with coconut milk. Add fish sauce or vegetable oil to create a curry paste. Or combine 2:1 with shrimp paste.

The Spice House
The Spice House

Details

Our medium-heat Thai red curry powder features a strong citrus flavor derived from galangal, lemongrass and lime peel. Mix with water to create a curry paste; for a more traditional flavor use fish sauce or shrimp paste (about 1 tablespoon to 2-3 tablespoons curry powder). To make a savory Thai curry, fry 4-6 Tbs of the paste in coconut milk cream, add meat and roasted peanuts or peanut butter with the rest of the coconut milk, then mix in your favorite vegetables. Sweeten with palm sugar or brown sugar, add a little tartness with tamarind paste or lime juice, and soy sauce for salt. Hand mixed from: Chile pepper, garlic, lime peel, galangal, coriander, lemongrass, black pepper, cumin, fennel, mace and shallots.

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