Description:Mae Ploy Red Curry Paste 1KG. Mae Ploy’s red curry paste combines fiery dried red chilli with fragrant lemongrass, kaffir lime peel and salty shrimp paste for a spicy, sweet and sour flavour combination. This curry paste has no preservatives or artificial colours. Chicken thighs, Tenderstem broccoli and sugar snap peas are great additions to a red curry.
Tuk Tuk Method:To make red curry follow these instructions: Stir-fry 50g red curry paste in 1 tbsp soybean oil, then add 240ml coconut milk. Add 200g of fresh meat and continue cooking. Add another 120ml coconut milk and 120ml water, then heat until boiling. Add 100g vegetables and cook until they soften. Add 1½ tsp sugar. Taste and season. For a gentler curry, use half the amount of curry paste.
Storage: Store in a cool, dry place away from direct sunlight. Keep refrigerated and use within 6 months of opening.