“CREAMY RED CURRIES WITH CHICKEN AND VEGETABLES”.
Red Thai curry is a classic spice blend from Thai cuisine, made from dried red chilies, herbs and aromatic spices. Its bright red color comes from the chilies and paprika, which give this blend its typical look. It is milder than green Thai curry, but still rich in flavor, and is traditionally used for hearty meat, fish and vegetable dishes.
Bold, savory and slightly hot – red Thai curry combines the warmth of red chilies with the earthy depth of cumin and fennel. Lime and lemon add fresh, citrusy accents, while nutmeg, star anise and cloves lend a gentle, warm spiciness. Ginger and galangal provide a lively freshness that rounds out the aroma and gives the curry its balanced complexity.
Ideal for curries with poultry, beef, pork, shrimp or vegetables. Combined with coconut milk, it makes a creamy, aromatic sauce that goes perfectly with rice or noodles. Also excellent for soups, wok dishes or as a marinade for grilled meat. For the best aroma, briefly toast the blend in oil before adding liquid.
Red Thai curry, called “Kaeng Phet” in Thai, is one of the most popular types of curry in Thailand. It is often used as the base for many traditional dishes and offers the ideal balance of heat, spice and freshness. The red color comes from the dried red chilies.
Ingredients
Coriander, coriander leaves, cumin, fennel, pepper, cloves, onions, garlic, star anise, galangal, ginger, lime, lemon, nutmeg, chili, lime leaves, paprika
