The basis of the most versitile Thai curry.
unit: 50g
brand: Cock

After combining with coconut milk we get a thick, very aromatic sauce, to which the meat is added - usually duck, chicken or shrimps - and additions like eggplants, bamboo shoots and others.

Preparation (for 2 - 3 people): Stir the content of the Red Curry paste sachet (50g) with 2 tbsp of vegetable oil, gentle heat for 1 minute. Pour 400 ml of coconut milk and keep stiring on medium heat. Add 250g of your favourite meat and keep stiring. Add fish sauce, palm sugar or seasonings as preferred. Add 60 g of well cut eggplants and boil together untill done. Put some basil leaves, Kaffir lime leaves and fresh chilli. Decorate with basil leaves. Serve with steamed rice.

Ingredients: dried red chilli 28%, lemon grass 20%, garlic 15%, shallot 15%, salt 10%, Kaffir lime's skin 5%, galangal 5%, spices (coriander seed, cumin powder) 2%