"KHUN LAMDUAN" Red Curry Paste With Fresh Chillies (Southern Style) (50 grams) - คุณลำดวน เครื่องแกงเผ็ดพริกสด

"KHUN LAMDUAN" Red Curry Paste With Fresh Chillies (Southern Style) (50 grams) - คุณลำดวน เครื่องแกงเผ็ดพริกสด

Thai FDA/CodexGMP/HACCP/HALAL certified
No preservatives, MSG, or artificial colouring
Clean and flavourful in accordance with Southern Thailand’s curry traditions

Red Curry Paste with Fresh Chilies is common amongst people in the Southern region of Thailand, as well as Thai people in other regions that have a Southern-style taste. This type of paste has similar ingredients to that of Southern Red Curry Paste but it contains fresh chilies rather than dried chilies, giving a rich flavor with a stronger aroma of fresh chilies, as compared to Red Curry Paste and Southern Red Curry Paste. It is suitable for cooking various types of menu, including red curry, spicy stir fry with ginger, stir fry with curry, Thai steamed curry fish, fried fish-paste balls, and dried red curry. If used in a curry, the broth will turn into a pleasant golden yellow color with the herbal ingredients visible on the surface. In addition, this type of paste can be used to lessen the smell of all types of meat.

Remark: This type of paste contains turmeric and has a partially ground texture.
Recommended Recipe: Thai Red Curry with Beef
Mix 50g curry paste and ½ tbsp. shrimp paste. Heat 50ml coconut milk over medium heat. Add paste mixture. Stir-fry 2 min. Add 160g beef (thinly sliced) ensuring pieces are separate. Simmer 2 min. Add 25g riang beans. Simmer 2 min. Add 150ml coconut milk. Season with ½ tbsp. fish sauce and ½ tbsp. palm sugar or to your taste. Simmer further 2 min. Turn heat off. Sprinkle 3 kaffir lime leaves (torn).

Ingredients : 
Dried chillies  30%
Garlic  20%
Shallots  15%
Galangal  12%
Lemongrass 10%
Salt   8% 
Vegetable Oil 5%