Like its green cousin, Thai red curry is usually made as a paste from fresh ingredients: olive oil, shallots, lime juice, herbs, red chiles, and so on. But we’ve created a dry spice blend that gives you a quick and simple shortcut to the same flavour for days when you don’t want the hassle of chopping and blending all those ingredients.
This blend combines sweet paprika, New Mexico chiles, shallots, galangal, lime leaves, lemongrass, cilantro and garlic. The ideal way to use it is to mix it into a paste and marinate your meat, tofu or seafood. For a basic paste, combine 2 tbsp of Thai Red Curry Powder, 2 Tbsp of fish sauce, 1 tsp of shrimp paste and 2 tsp of lime juice. Then cook in a pan with some olive oil before adding some chopped vegetables (zucchini, snow peas, eggplant…) and a can of coconut milk. Simmer and serve on rice. Vegetarians can substitute 1 Tbsp of soy sauce, 2 tsp of water and 1 tsp of olive oil for the fish sauce and shrimp paste.
Another great way to use this blend is right out of the jar for wings, mussels, soups and whatever else you want to give a delicious Thai red curry flavour to. Add some salt if you want to use it as a dry rub.