Each Thai region has its own characteristic curry paste and food, the red one belongs to the Bangkok region of central Thailand. Red is of medium strength (yellow is the mildest, green is the most pungent).
Ingredients: dried red chili 28%, lemongrass, garlic, shallot, salt, kaffir lime peel, galangal, spices (coriander seeds, cumin powder).
The product does not contain additives, preservatives, or other dyes.
Recipe for 2-3 people: Mix 400 ml of coconut milk with 50 g of red curry paste and start heating it in a pan. Add about 250 grams of vegetables and pickled eggplant pieces and cook together in the sauce. Season to taste and serve with rice.
Nutritional information (Typical values per 100g):
| Energy: |
509 kJ / 122 kcal |
| Fat: |
5,4 g |
| - of which saturates: |
2,8 g |
| Carbohydrate: |
10 g |
| - of which sugars: |
4 g |
| Protein: |
3,9 g |
| Salt: |
11,7 g |
Country of origin: Thailand
