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Thai Red Curry Paste - Karimix

(Ref: CPS296)

Price: £3.95

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Net: 175g

Karimix Thai Red Curry Paste: a rich curry combining the pleasant heat of red chillies with aromatic kaffir leaf, lemongrass and basil.

Heat Rating: Hot

Use a marinade for meat or poultry, then BBQ, grill or bake.

Add a couple of teaspoons to your stir-fry for a delicious flavour.

Use to marinade haddock, with some thinly sliced lemongrass and bake.

Recipe for Thai Red Curry

Serves 2-4 as a main course

60g Karimix Thai Red Curry Paste
½ onion, diced
650g chicken or monk fish, cubed
1 courgette, sliced
1 red pepper sliced
2 tsps lemon juice
275ml coconut milk
2 tbsps vegetable oil
2 tsps fish sauce
4 sweet basil leaves
Salt to taste

• Heat oil in a saucepan until hot.
• Add onions, Karimix Thai Red Curry Paste. Fry for 10 minutes.
• Add chicken or fish and stir until the cubes are well coated in the paste. Stir well for 10 minutes.
• Add courgette and red pepper slices and stir well.
• Add coconut milk, stir well & bring to a boil.
• Add fish sauce, basil leaves and lemon juice. Stir well. Add salt to taste.
• Cover & simmer very gently for 1 hour. Stir occasionally.
• Garnish with coriander and serve hot with rice or coconut rice.

Ingredients: Onion, Rapeseed Oil, Spirit Vinegar, Water, Salt, Sugar, Tomato, Coriander, Chilli, Spices, Herbs, Garlic, Kaffir Lime Leaf, Tamarind Puree, Black Pepper, Shrimp Paste (Shrimp, Salt), Lemon Juice Concentrate.

Once opened, refrigerate and use within 4 months.

If there are any allergens in the ingredients they are marked as bold.

•  Packed in a facility that also processes: Nuts

•  No artificial preservatives

•  Gluten Free

	Per 100g (/per 100ml)
Energy	1095kJ / 258kcal
Fat	21g
of which:
• Saturates	2g
Carbohydrates	15g
of which:
• Sugars	7g
Protein	2g
Salt	4g

Packed in UK

•  Manufacturer (or, UK Distributor / Reseller) :

    Karimix
    Stone Stile Farm
    Selling
    Kent
    ME13 9SD
    UK

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Testimonial:

"Dear Spices of India, Our order of about seventy five items was delivered without a single error within eighteen hours!! Good work. Well done!"

- John

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