Thai Red Curry


                  
                    Thai Red Curry

                  
                    Thai Red Curry

                  
                    Thai Red Curry

                  
                    Thai Red Curry

Thai Red Curry

3 Simple Steps | Ready in 10 mins
Two serve Medium
The masterful blend of sweet and creamy coconut, spicy chillies, aromatics and spices makes this dish distinctive and addictive - and very versatile. Perfect with chicken, vegetables, tofu, eggs, seafood, red meat or duck.
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Two serve Medium
Sale price

( / )
Regular price
£3.10
113p per 100g
Sale price

( / )
Regular price
£3.10
113p per 100g
Free delivery for orders over £25
Free delivery
We deliver within 48 hours
On all orders over £25
The masterful blend of sweet and creamy coconut, spicy chillies, aromatics and spices makes this dish distinctive and addictive - and very versatile. Perfect with chicken, vegetables, tofu, eggs, seafood, red meat or duck
Cooking Instructions

3 Simple Steps | Ready in 10 mins


Fry the spices and aromatics in 1 tsp of oil (taking care not to overheat the oil)

Add your fresh ingredients and stir fry for 2-3 minutes

Stir in the paste, coconut sauce and 2 tbsp. of water and simmer for 3-4 minutes until the meat or veg is cooked to your liking

Add chilli from the spices pouch for extra heat. Sometimes the coconut sauce separates, do not let this worry you

Our Perfect Thai Red Curry


Heat 2 tsp. oil in a non-stick pan. Add the aromatics and extra red chilli from the sachet and cook for 10 seconds.

Add the paste from the packet and one handful of oyster mushrooms and stir-fry for 2-3 minutes. Add in the coconut milk, a handful of shredded sugar snap peas, courgetti slices and 5-6 leaves of Thai holy basil and/or 3-4 kaffir lime leaves, torn in half. Simmer for 2 minutes.

Add in 250g cleaned prawns and cook for 1-2 minutes. Taste and adjust seasoning by adding a little sugar, fish sauce or even lemon juice. Serve hot with plain rice.

For added umami, if you are not a vegetarian add 1tsp. of fish sauce - or to taste

For added freshness and aroma, add some kaffir lime leaves or Thai holy basil - or both - along with the coconut milk.

For a little contrast, squeeze in a little lime or lemon juice before serving.

Delicious with chicken, tofu, prawns, beef, pork, duck, vegetables and so much more.

What's Inside


Water, Non EU Coconut Milk Powder (21%), Shallots, Palm Sugar, Garlic, Lemongrass (2%), Sunflower Oil, Ground and Whole Spices, Red Chilli (1.5%), Coriander Root, Kaffir Lime, Rice Flour, Galangal Root, Thai Basil Leaf, Salt, Soy Sauce (SOYA, WHEAT, Water), Yeast Extract, Whole MILK Powder.

For all allergens see ingredients in BOLD.

MAY CONTAIN TRACES OF MUSTARD, NUTS, SESAME, PEANUTS, CELERY, SULPHITES, GLUTEN & SOYA.

TYPICAL VALUES

PER 100g
ENERGY 5594kJ/144kcal
FAT 11.0g
of which saturates 8.9g
CARBOHYDRATES 8.0g
of which sugars 2.9g
FIBRE
PROTEIN 2.0g
SALT 0.58g

Product Information


No artificial preservative, colouring or flavouring!

Suitable for vegetarians.

Store in a cool, dry place. Once opened refrigerate and consume within 3 days. Not suitable for microwave use.

DO NOT use if pouch is bloated or leaking.

Information
The Spice Tailor
Cooking Instructions
Tailor to Taste
Ingredients
Nutritionals
Product Information

3 Simple Steps | Ready in 10 mins


Fry the spices and aromatics in 1 tsp of oil (taking care not to overheat the oil)

Add your fresh ingredients and stir fry for 2-3 minutes

Stir in the paste, coconut sauce and 2 tbsp. of water and simmer for 3-4 minutes until the meat or veg is cooked to your liking

Add chilli from the spices pouch for extra heat. Sometimes the coconut sauce separates, do not let this worry you

Our Perfect Thai Red Curry


Heat 2 tsp. oil in a non-stick pan. Add the aromatics and extra red chilli from the sachet and cook for 10 seconds.

Add the paste from the packet and one handful of oyster mushrooms and stir-fry for 2-3 minutes. Add in the coconut milk, a handful of shredded sugar snap peas, courgetti slices and 5-6 leaves of Thai holy basil and/or 3-4 kaffir lime leaves, torn in half. Simmer for 2 minutes.

Add in 250g cleaned prawns and cook for 1-2 minutes. Taste and adjust seasoning by adding a little sugar, fish sauce or even lemon juice. Serve hot with plain rice.

For added umami, if you are not a vegetarian add 1tsp. of fish sauce - or to taste

For added freshness and aroma, add some kaffir lime leaves or Thai holy basil - or both - along with the coconut milk.

For a little contrast, squeeze in a little lime or lemon juice before serving.

Delicious with chicken, tofu, prawns, beef, pork, duck, vegetables and so much more.

What's Inside


Water, Non EU Coconut Milk Powder (21%), Shallots, Palm Sugar, Garlic, Lemongrass (2%), Sunflower Oil, Ground and Whole Spices, Red Chilli (1.5%), Coriander Root, Kaffir Lime, Rice Flour, Galangal Root, Thai Basil Leaf, Salt, Soy Sauce (SOYA, WHEAT, Water), Yeast Extract, Whole MILK Powder.

For all allergens see ingredients in BOLD.

MAY CONTAIN TRACES OF MUSTARD, NUTS, SESAME, PEANUTS, CELERY, SULPHITES, GLUTEN & SOYA.

TYPICAL VALUES

PER 100g
ENERGY 5594kJ/144kcal
FAT 11.0g
of which saturates 8.9g
CARBOHYDRATES 8.0g
of which sugars 2.9g
FIBRE
PROTEIN 2.0g
SALT 0.58g

Product Information


No artificial preservative, colouring or flavouring!

Suitable for vegetarians.

Store in a cool, dry place. Once opened refrigerate and consume within 3 days. Not suitable for microwave use.

DO NOT use if pouch is bloated or leaking.

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