Red curry paste

Nittaya Red Curry Paste in a practical 50g bag is a highly concentrated and therefore very rich seasoning paste for an authentic, typical red Thai curry.

In 1964, the first curry paste was created in a small kitchen by Mrs. Nittaya and her family. Today, the family business is known worldwide for its authentic curry pastes with the perfect balance that a real Thai curry is all about. Every Thai cook knows Nittaya and the highly concentrated curry pastes of high quality can therefore be found in the better restaurants.

Contents: 50g

Recipe RED CURRY
Ingredients
Meat 300grams, 300 grams coconut milk, fish sauce, sugar, sweet basil, crisp eggplant.
Directions
Boil meat with dilute coconut milk. Heat 400ml concentrate coconut milk (medium heat) in a pan until oil appears on top. Add 50 grams of red curry paste, cook until boiled. Seasons with fish sauce and palm sugar. Add meat, stir until cooked. Add crisp eggplant and dilute coconut milk, heat until boiled. Garnish with concentrate coconut milk and fresh basil.
Tips
For vegetarian, tofu can be a substitute but remember to cook it last. All type of vegetables can be used such as pumpkin, potato or soybean. Red meat, fish balls and chicken work very well for red curry. Crisp eggplant can be substitute with any type of eggplant. Bamboo shoots are also delicious. All the essentials are already in the paste. Soya milk can be used instead of coconut milk.

What do our employees say?

Birgit: "It really tastes like in a Thai restaurant. I simply sautéed vegetables (peppers, onions, broccoli, carrots), then added this paste, some water and coconut milk, let it simmer briefly, done. Super tasty!"