Mae Ploy’s red curry paste combines fiery dried red chilli with fragrant lemongrass, kaffir lime peel and salty shrimp paste for a spicy, sweet and sour flavour combination. This curry paste has no preservatives or artificial colours. Chicken thighs, Tenderstem broccoli and sugar snap peas are great additions to a red curry, which can be made following these instructions: Stir-fry 50g red curry paste in 1 tbsp soybean oil, then add 240ml coconut milk Add 200g of fresh meat and continue cooking Add another 120ml coconut milk and 120ml water, then heat until boiling Add 100g vegetables and cook until they soften Add 1½ tsp sugar. Taste and season For a gentler curry, use half the amount of curry paste. Product formulations and details may change. For the latest ingredients and allergen information always check product packaging prior to consumption. Ingredients: Garlic 21.5%, Dried red chilli 19%, Lemongrass 18.5%, Shallot 14.5%, Salt 13%, Galangal 6%, Shrimp paste (Shrimp 80%, Salt) 4.5%, Kaffir lime peel 2.5%, Pepper 0.5% Allergy advice: For allergens, see ingredients in bold. This product may contain traces of fish. Storage: Store in a cool dry place. Once opened, keep refrigerated and use within 6 months.
