Thai Red Curry Paste

MEDIUM - Equally delicious with seafood, poultry or meat, this Thai curry, redolent of galangal, lemongrass, coriander root and kaffir lime, is medium hot. Try it as a curry of duck with lychee and fresh pineapple.

Thai Red Curry of Prawns
There is something magical about the combination of Thai Red Curry Paste and prawns. Try it and see for yourself.

Gently fry half a jar Charmaine Solomon's Thai Red Curry Paste in 2 tablespoons oil until fragrant. Stir in 1 cup coconut milk and allow to simmer 5 minutes, uncovered.  Add 500g - 750g shelled and deveined green prawns and cook only until opaque. Serve with steamed rice.  Serves 4 - 6.


Thai Red Curry of Duck with Lychee and Pineapple
The contrast of hot and sweet is a winner. Buy duck ready cooked from your local Chinese BBQ shop to make it quick and easy.

Gently fry half a jar Charmaine Solomon's Thai Red Curry Paste in 2 tablespoons oil until fragrant. Stir in 1 cup coconut milk and allow to simmer 5 minutes, uncovered.  Add half a roast duck, chopped into bite-sized pieces, 1/2 cup drained pineapple pieces and a cup of drained canned lychees. Heat through and serve with steamed rice.  Serves 4 - 6.

Ingredients -onion, garlic, galangal, ginger, chilli, coriander root, lemon grass, spices, non GM canola oil, shrimp paste, fish sauce, cane and palm sugars, salt, kaffir lime, tamarind, citric acid.

Allergen: crustacea