Red Curry Paste 1kg 紅咖哩醬 1kg

Taste
Medium spicy, aromatic, and bold, featuring dried red chilies, garlic, and galangal. While it packs a noticeable chili kick, it’s not the hottest in the range.

How to Use (1kg Pack)

1. 1. Portioning: Around 50–70g of paste per 400–500ml of coconut milk (adjust for preferred heat).
   2. Sauté & Simmer: Briefly fry the paste in oil, then stir in coconut milk. Add your choice of protein (chicken, shrimp) and vegetables (e.g., bamboo shoots, bell peppers).
   3. Adjust Flavor: Season with fish sauce/soy sauce for saltiness; add palm sugar if desired.
   4. Large Batch Cooking: Ideal for restaurants or batch-prepping multiple curry servings.
   5. Storage: Refrigerate or freeze leftovers in an airtight container.