Loyd Grossman red Thai curry sauce
Thai red curry sauce. ""I like the fusion of sweet coconut cream and red chillies in this medium hot, fragrant curry sauce."". ""I've been making sauces for over 20 years. Creating a great Thai sauce is all about those authentic ingredients;...like the coconut cream which adds sweetness to this deliciously creamy Red curry."". If you have any recipe ideas or suggestions let me know at www.loydgrossmansauces.co.uk
Water, Coconut Cream (15%), Bamboo Shoots, Red Peppers, Thai Red Curry Paste (6%) (Garlic, Red Chillies, Lemongrass, Salt, Galangal, Onion, Coriander Leaf, Kaffir Lime Peel, Vinegar, Black Pepper, Coriander Seed, Cumin Seeds), Creamed Coconut, Sugar, Modified Maize Starch, Milled Lemongrass, Concentrated Lemon Juice, Red Chilli Puree, Garlic Puree, Milled Lime Leaves, Fish Paste (Thai Fish Sauce (Anchovy, Salt, Sugar), Fish Powder, Sunflower Oil, Salt, Sugar, Onion Powder, Garlic Powder, Bay), Vegetable Bouillion (Salt, Yeast Extract, Sugar, Leek Powder, Onion Powder, Natural Flavouring, Garlic Powder), Paprika Oleoresin
Preparation & Storage
- To enjoy this sauce, gently fry 300g of diced chicken until brown, then stir in all the sauce, bring to the boil and simmer until the meat is cooked through. Please ensure food is fully cooked and piping hot throughout before serving.Natural separation is possible so give it a good shake before you use.
It's best to store this sauce in a cool, dry place.Once you've opened it pop it in the fridge and it will keep for 3 days.