Thai Red Curry
Since starting our company in 2011, we have constantly been asked if we do a Thai Curry Kit. Well, the wait is over. This kit did take us a while to create, as the blend of spices used is very different from our normal, Indian range. This Thai Curry is beautifully fragrant, thanks to the addition of lemongrass, kaffir lime leaves and Thai holy basil. If you love Thai food, you really won't be disappointed.
Heat 1 tbsp of oil in a pan, over a low heat. Add spice pack 1 and stir until fragrant. Add 400ml of coconut milk, followed by spice pack 2 and stir. Add 1 tbsp of thai fish sauce and simmer on a low heat for approx. 20 mins, or until the onions are soft. Once the sauce is cooked, add approx. 600g of chopped meat/fish to the sauce, along with approx 200g of chopped veggies (pak choi/baby sweetcorn/pea aubergine etc). Simmer for a further 10 minutes (or until meat/veggies are cooked through). Serve with rice and top with fresh coriander and slices of red chilli for an extra kick.
For a vegan alternative, use soy sauce or tamari in place of the Thai fish sauce.
Dehydrated onions & garlic
Ground spices (paprika, galangal, coriander, lemongrass, chilli)
Whole spices (kaffir lime leaves, green peppercorns, thai basil)
May contain traces of nuts.