The Spice Tailor Thai Red Curry275g

Preparation and Usage

3 Simple steps Heat spices Add fresh ingredients and paste (small pouch) Stir in coconut sauce (large pouch) and simmer? ?Please ensure food is fully cooked and piping hot - throughout before serving. Not suitable for microwave use. Bits to buy 275g protein or veg of your choice E.g. skinless, boneless chicken, tofu, seafood, beef or vegetables From your cupboard 1 tbsp vegetable or coconut oil Thai red curry recipe Sometimes the coconut sauce separates. Do not let this worry you! Cooking instructions: Cut the protein or vegetables into generous pieces. 1. Heat 1 tbsp of oil in pan. Reserving the makrut lime leaves, lightly fry the remaining spices (use the chilli from spice pouch for extra heat). 2. Add your protein or vegetables and stir-fry for 3-4 minutes. Add the paste (small pouch) and cook for another minute. 3. Stir in the coconut sauce (large pouch), makrut lime leaves and simmer for 3-4 minutes, or until the protein or veg is cooked through. Serves 2-3 with jasmine rice or noodles. As appliances may vary, these are guidelines only. Please ensure food is fully cooked and piping hot throughout before serving. If you don't like whole spices, grind these in a pestle and mortar and add them with the coconut sauce in step 3 (before final simmer). Alternatively, if left whole, remove them with a spoon before serving. Tailor to Taste Use these handy tips to customise your dish: - Delicious cooked with vegetables, tofu, seafood, red meat, chicken or duck. - For added umami, stir in a teaspoon of fish sauce. - Try adding shredded bamboo, Thai pea-aubergines and finish with fresh Thai basil or coriander.