Asian Home Gourmet Thai red curry- 50g
(Kaang Daeng) Red Curry is the most popular of Thai Curries. A delicate mixture of herbs and spices when enriched with coconut cream, makes this dish is a favourite with Thai food lovers. Can be made with chicken, beef and even duck. For those a little more adventurous, try to add pineapple or lychees for a different flavour.
No Added MSG, Preservatives Or Artificial Colours. Gluten Free.
Ingredients: Soybean oil, garlic, cayenne pepper, shallots, sugar, lemongrass, salt, galangal, pineapple juice, dried shrimp, fish sauce (anchovy-fish extract, salt, sugar), kaffir lime peel, herbs and spices.
Typical Value per 100g
Energy 1209 W 289 Kcal
Fat 19.3 g
- of which Saturates 3.1 g
Carbohydrate 20.5 g
- of which Sugars 17.4 g
4.9 Protein g
8.2 Salt g
Thai Red Curry Kaeng Daeng (Serves 4):
1 packet Thai Red Curry Spice Paste
1-2 tbsp vegetable oil
1 1/2 cups (330 ml) coconut milk or milk
250g (1/2 lb) boneless chicken, cut into bite-sized pieces
150g (5 oz) button mushroom, tomatoes, eggplants or canned pineapple pieces
Sweet basil leaves, red chilli or coriander as garnish (optional)
1. Heat oil in non-stick saucepan on medium-low heat. Add spice paste and stir-fry for 1 minute. Add half of the coconut milk and cook for 3 minutes or until oil appears on top
2. Add meat and cook for 5 minutes
3. Add the remaining coconut milk and fruit or vegetables. Bring to boil. Garnish and serve hot with rice
Cooking Tip: Beef, roast duck meat or seafood may be used instead of chicken.
Allergen Advice: Contains Soy, Shrimp, Fish.
Keep away from direct sunlight and store in a cool, dry place. Once opened, use immediately.
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