Red curry paste is used as the basis of many Asian dishes. More spicy than green or yellow, it is particularly suitable for spicy dishes.

Ingredients: Dried Red Chilli (28%), Lemon Grass, Garlic, Shallot, Salt, Kaffir Lime’s Skin, Galangal, Spices (Coriander Seed, Cumin Powder)

Allergens– Coriander, Roman cumin

Directions (for 2-3 persons):
1. Stir 50g of curry paste with 2 tbsp of vegetable oil (gentle heat, 1 minute).
2. Pour in 400ml of coconut milk and keep stirring (medium heat, 1 minute).
3. Add 250g of your favourite meat and stir until done.
4. Add fish sauce, palm sugar or seasoning as preferred.
5. Add 60g of cut eggplants and boil them until done. Add some basil leaves, kaffir lime leaves and fresh chilli.
6. Dress with basil leaves before serving. Serve with steamed rice.