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Thai Taste red curry paste 200g

£1.25 (62.5p per 100g)

Save 1/3 was £1.89

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Product Summary

Made with fresh&all natural ingredients. Suitable for vegetarians and vegans. Gluten free. Red curry paste. Our own very special blend, this superb authentic Thai favourite is a traditional, highly versatile aromatic paste made with red chilli, lemongrass and kaffir lime peel.

Ingredients

Garlic, Dried Red Chilli, Lemongrass, Salt, Onion, Small Red Chilli, Galangal, Kaffir Lime Peel, Spices

Preparation & Storage

Preparation

  • Recipe: Serves 4. You will need: 400g strips of sirloin steak. 60g Thai Taste Red Curry Paste (use more for a hotter curry). 1 tbsp Thai Taste Rice Bran Oil or sunflower oil. 400ml tin Thai Taste Coconut Milk. 1 tsp Thai Taste Fish Sauce. 1 tsp Thai Taste Palm Sugar. 1 tin bamboo shoots. 1-2 tsp Thai Taste Thai Basil. Tips: Keep for a day in the fridge after cooking, the flavour is better on day two. Make sure to reheat thoroughly before serving. Substitute beef with chopped vegetables or duck. 1. Heat 1 tbsp of oil in a deep frying pan and add 1 tbsp of coconut milk. 2. Add Thai Taste red curry paste and mix with until the aromas are released (3 mins). 3. Add the beef, stirring to coat the meat with the paste (about 3 mins). 4. Stir in the fish sauce, palm sugar, the rest of the coconut milk and simmer until the meat is cooked (about 6 mins). The sauce should not be too thick. 5. Add the bamboo shoots and Thai Basil and continue to simmer for a further 5 mins. You can add chopped coriander and sliced red chillies to finish off the dish. Serve with Thai Taste Sticky Rice.

Storage

Store in a cool dry place. Once opened, keep refrigerated and use within 1 month or keep frozen for up to 6months.

Please note that whilst we take every care to ensure the product information displayed on our website is correct, product recipes are regularly changed and this may affect nutrition and allergen information therefore you should always check product labels and not rely solely on the information presented here.

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