Red Thai Curry Paste
One of the medium Thai curries. Spread, spoon or mix with extra oil for instant intense flavour. Spoon directly into the oil before you cook your meat - it brings out the flavours and works through the whole dish.
Red Pepper, Rapeseed Oil, Water, Red Chilli, Lemongrass, Ginger, Coriander, Spirit Vinegar, Lime Juice Concentrate (Lime Juice, Sulphite), Fish Sauce (Anchovy, Salt, Sugar), Cumin, Garlic, Sugar, Salt, Shrimp (Crustaceans), Cornflour, Black Pepper.
Once opened, keep refrigerated and use within 6 weeks.
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