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Mae Sri Thai Red Curry Paste
Description
Red curry paste is a versatile blend of red chillies, Thai lemongrass, galangal, kaffir lime and spices. Red curry paste brings a distinct, mildly spicy flavour and ruddy hue to curries and stir fries.
Mix this red curry paste with coconut milk and add to stir-fried chicken or duck.
Ingredients: Dried red chillies 35%, garlic 25%, shallot 20%, salt 7%, lemongrass 6%, sugar 3%, kaffir lime 2%, galangal 1%, spices 1% (coriander seeds, cumin, cardamon)
Quick Comparison
| Settings | Mae Sri Thai Red Curry Paste remove | Crispy Fried Garlic remove | Sambal Oelek remove | Prik Chee Fah Chilli 40g - Short Dated remove | Crispy Prawn Chilli Sambal remove | Prik Chee Fah Chilli 40g remove |
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| Price | 4.94€ | 3.69€ | 4.07€ | 1.19€ | 4.94€ | 3.50€ |
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| Content | Red curry paste is a versatile blend of red chillies, Thai lemongrass, galangal, kaffir lime and spices. Red curry paste brings a distinct, mildly spicy flavour and ruddy hue to curries and stir fries. Mix this red curry paste with coconut milk and add to stir-fried chicken or duck. Ingredients: Dried red chillies 35%, garlic 25%, shallot 20%, salt 7%, lemongrass 6%, sugar 3%, kaffir lime 2%, galangal 1%, spices 1% (coriander seeds, cumin, cardamon) | Crispy fried garlic introduces texture to a dish, as well as distinctive garlic flavours. With texture being such an important aspect of Chinese cooking, crispy fried garlic makes a great garnish – on top of a bowl of noodles, stirred into rice, or even a pinch on top of a pan-fried fillet of fish. The crispy fried garlic pieces make a great garnish for South East Asian congee, or savoury porridge. Also try mixing some of the crispy fried garlic into a panko breadcrumb coating or add extra flavour and texture to a schnitzel or tonkatsu crust. The pot of crispy fried garlic is kept air-tight with a ring-pull seal. Once opened, use the air-tight lid to keep the garlic fragments light and crispy. Ingredients: Garlic, vegetable oil, corn starch | Sambal oelek is a hot chilli-based paste used in Asian cooking. The word ‘sambal’ refers to the chilli sauce, with ‘oelek’ being an originally Dutch term for the Indonesian stoneware dish used to crush spices with a pestle. Sambal oelek is most commonly used as a condiment to accompany rice and noodle dishes. It brings an enjoyable heat and depth of flavour to marinades, and is a great addition to seafood sauces. Sambal oelek is a very important ingredient in Malaysian dishes – with delicacies ranging from sambal-stuffed fish to sambal squid, salmbal eggs and sambal beans. Ingredients: Chilli (50%), water, sugar, salt, acetic acid, modified corn starch | Prik chee fah is a Thai chilli pepper used to add a fiery heat to many Thai dishes. The name literally means ‘pointing to the sky’. The chilli pods grow pointing up, sticking above the leaves to reach the sun. Prik chee fah is considered the sweetest of Thai chillies – but should still be approached with caution! It measures around 30,000 on the Scoville scale, similar to chilli de arbol. For the authentic heat of Thai food, prik chee fah is suitable for most dishes. Grind the dried pods in a pestle & mortar before adding to Thai sauces. One of the most popular dishes that uses prik chee fah is called ‘Crying Tiger Beef’. The story goes that this dish is so good it would make a tiger cry – but the chilli might bring a tear to your eye, too! Or finely chop prik chee fah chillies and fry off with garlic, shallots and palm sugar for a hot and sweet Thai chilli sauce. Best before 31st March 2018 | Crispy prawn chilli, or sambal is a classic Malaysian condiment, made from chilli, dried shrimp, shallots, and garlic. The spicy, salty, crunchy, umami-rich, garlickly flavours are addictive, and the condiment will transform any store-cupboard supper. To serve, stir the crispy prawn chilli sambal through fried rice, toss with fried butterflied tiger prawns, spoon over steamed tofu or noodles to bring added crisp texture, or toss just before serving with stir-fried vegetables. And even spoon over a late night dinner of fried egg and baked beans! Ingredients: Cooking oil, chilli (15%), shrimp (12%), shallot, garlic, sugar, flavour enhancer (monosodium glutamate E621), salt | Prik chee fah is a Thai chilli pepper used to add a fiery heat to many Thai dishes. The name literally means ‘pointing to the sky’. The chilli pods grow pointing up, sticking above the leaves to reach the sun. Prik chee fah is considered the sweetest of Thai chillies – but should still be approached with caution! It measures around 30,000 on the Scoville scale, similar to chilli de arbol. For the authentic heat of Thai food, prik chee fah is suitable for most dishes. Grind the dried pods in a pestle & mortar before adding to Thai sauces. One of the most popular dishes that uses prik chee fah is called ‘Crying Tiger Beef’. The story goes that this dish is so good it would make a tiger cry – but the chilli might bring a tear to your eye, too! Or finely chop prik chee fah chillies and fry off with garlic, shallots and palm sugar for a hot and sweet Thai chilli sauce. |
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