thai red paste

Transport yourself to Thailand with this aromatic spice paste. Sizzle a generous dollop in a pan, then just add coconut milk and the meat and vegetables.

Shop Cooks' Ingredients Thai Red Paste

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.

Thai mussel soup

The spicy warmth of Thai Red Curry 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 a few strips of red pepper. Fry for a couple of minutes until slightly softened, then add some Thai Red Curry 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 some mussels, along with some Tenderstem broccoli, if you wish. Cook for 3 minutes, or until warmed through. Discard any mussels that haven’t opened, then transfer the soup to bowls, garnishing with Thai basil leaves.

It’s easy to make plant-focused versions of Thai red curry by simply swapping the chicken for veg such as broccoli, aubergine or squash. But remember that it still won’t be fully vegetarian, due to the shrimp paste that is an integral component of the spice blend.

THAI RED PASTE

Transport yourself to Thailand with this aromatic spice paste. To make a red curry for 4, sizzle the whole jar of paste in a pan, add coconut milk and enough meat and veg for 4 people.

Shop Cooks' Ingredients Thai Red Paste

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.