Red Curry Paste
Red Curry, known in Thai as Kaeng Daeng (literally translated as "red soup") or Kaeng Phet ("spicy soup"), is a renowned Thai delicacy characterized by its rich coconut milk base. This traditional Thai Red Curry artfully combines a harmonious medley of spicy, salty, sweet, and sour flavors, creating an enticing dance for your taste buds.
Unlike some Thai curries that require making a curry paste from scratch, Red Curry typically relies on the convenience of an authentic, pre-made spice paste. While it's certainly possible to make your own curry paste from scratch, for those looking for a time-saving option, we recommend Lobo red curry paste. Made from fresh ingredients, it ensures a hassle-free and delicious culinary experience.
Red Curry paste ingredients
🌶️ Chilli 40%
🌶️ Lemongrass 20%
🌶️ Garlic 10%
🌶️ Salt 9%
🌶️ Galangal 8%
🌶️ Shallot 6%
🌶️ Shrimp paste (Shrimp, Salt) 3.5%
🌶️ Kaffir lime peel 3%
🌶️ Cumin powder 0.5%
Allergen information
⚠️ Contains shrimp. May contain fish, crab and molluscs (scallops, squid).
How to make authentic Thai Red Curry
✅ Heat a skillet and add 1 cup (240 ml.) of coconut milk along with the contents of this packet.
✅ Add 250 g (8 oz.) sliced beef or chicken and stir-fry until done.
✅ Add 1 cup (240 ml) water and bring to a boil. For a more flavorful and creamy curry, substitute coconut milk or milk for the water.
✅ Add the eggplant peas, cherry tomatoes, sweet basil leaves and chilies.
✅ Add fish sauce to taste. Bring to a boil and remove from heat.
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