Foodea Red Curry Paste is a versatile and flavorful base for a variety of Thai dishes. It is made with a blend of dried red chili peppers, garlic, shallots, galangal, shrimp paste, salt, makrut lime leaves, coriander root, coriander seeds, cumin seeds, peppercorns, and lemongrass. The red coloring comes from the dried red chilies, and the shrimp paste adds a depth of flavor. Quantity – 1 kg
MADE FROM RED CURRY PASTE
Ingredients for Red Curry
1 tablespoon Foodea coconut oil or olive oil
1 small onion, chopped (about 1 cup)
1 tablespoon finely grated fresh ginger (about a 1-inch nub of ginger)
2 cloves garlic, pressed or minced
2 tablespoons red curry paste
1 can (14 ounces) regular Foodea coconut milk
1/2 cup water
1 red bell pepper, sliced into thin 2-inch long strips
1 yellow, orange or green bell pepper, sliced into thin 2-inch long strips
3 carrots, peeled and sliced on the diagonal into ¼-inch thick rounds (about 1 cup)
1 cup chopped broccoli florets
1/2 cup chopped fresh basil leaves
Salt and Foodea pepper to taste
Method
Heat the coconut oil or olive oil in a large pot or Dutch oven over medium heat. Add the onion and cook until softened, about 5 minutes.
Add the ginger and garlic and cook until fragrant, about 30 seconds.
Add the red curry paste and cook, stirring constantly, for 1 minute.
Add the foodea coconut milk, water, bell peppers, carrots, and broccoli. Bring to a simmer, then reduce heat to low and simmer for 15-20 minutes, or until the vegetables are tender.
Stir in the basil leaves and season with salt and pepper to taste.
