Red curry is the most common curry dish in Thailand. Red curry can be cooked with variety of meat, tofu or even plain vegetable. Bamboo shoot or eggplant are major vegetables serving with this curry but not limit to.
Brand: Mae Ploy
• Stir fry 50g Red curry paste with 200g coconut milk, then add another 200g coconut milk and heat until boiling. (For a milder flavor, halve the quantity of paste).
• Add 200g meat and continue cooking until the meat is tender.
• Then add 100-150g vegetables and 100g water and cook until the vegetables soften.
• Taste before seasoning.
Ingredients: Chili (27%), Garlic (15%), Lemonglass (13%), Salt (12%), Shallot (12%), Kaffirlime Peel (8%), Galangal (8%) and Shrimp Paste (5%).