Red Thai Curry
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. Ingredients: Paprika, spices, garlic, lime peel, lemongrass, shallots.
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Deliciously authentic. I use it on roasted vegetables, as a pepper alternative in soups, and atop scrambled eggs. I lived in Thailand in the 60's, and even though we were American our family ate as much Thai food as we did American commissary fare. This Red Curry brings back some fantastic culinary memories.
Full of flavor.
This can be substituted for curry paste in any Thai recipe, taking the salt content down from astronomical to near zero. Truly excellent with coconut milk for classic red Thai curry.
We love this stuff. Just stir with shrimp paste and fish sauce to make a delicious red curry paste. Everyone we make red curry for loves it!
This is a new favorite! I used the Thai Red Curry with shrimp and vegetables and it was so flavorful and delicious!