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what does it taste like?
Savoury from shrimp paste, zingy from lemongrass, hot from red chillies and fragrant from galangal and garlic.
tips, tricks & hacks
- The classic choice – fry a jar of Thai Red Paste, then simmer with a 400ml can of coconut milk for a tasty Thai red chicken curry to serve 4 people.
- Fancy chips and dip? Add a teaspoon to mayonnaise.
- Spread it on sandwiches full of juicy roasted peppers and spinach leaves.
- Mix into scrambled egg and top with a sprinkle of red chilli flakes.
- Thin with a little coconut milk, then mix into a noodle stir-fry or an aromatic fried rice.
- Add several tablespoons of plain yogurt into the jar and give it a shake to mix in all the leftover paste, then use to marinate chicken.
easy meal idea
Thai mussel soup, serves 4
The spicy warmth of Thai Red Paste is a brilliant background for plump, juicy mussels in this simple soup. You can accentuate it with any fresh veg you’d like to use up – it’s good with cubes of roasted squash, strips of red onion, or handfuls of kale.
- Add a little vegetable or coconut oil to a wok or pan, then add some strips of red pepper. Fry for a couple of minutes until slightly softened, then add a jar of Thai Red Paste. Fry for a minute or two until aromatic, then tip in a tin of coconut milk. Bring to the boil, then reduce the heat to a simmer.
- Add enough mussels for 4 people, along with Tenderstem broccoli, if you wish. Cook for 3 minutes, or until warmed through. Discard any mussels that haven’t opened, then transfer the 4 soup to bowls, garnishing with Thai basil leaves.
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