Red Curry Paste | Lobo
Red Curry, or “Kaeng Phet” (literally “spicy soup”) in Thai, is another famous Thai style tick soup with coconut milk.
A traditional Thai Red Curry made with a subtle blend of hot, salty, sweet and sour flavors to get the taste buds tingling. Among the other Thai curries, to make Red curry we typically use an authentic pre-made spice paste. You can make your own curry paste from scratch, however to save time we recommend you buy Red Curry paste LOBO brand, which is made from the fresh ingredients and very easy for use.
Chili 40%, Lemongrass 20%, Garlic 10%, Salt 9%, Galangal 8%, Shallot 6%, Shrimp Paste 3.5%, Kaffir Lime Peel 3% and Cumin Powder 0.5%
- Heat a skillet and add 1 cup (240 ml.) coconut milk together with contents of this packet.
- Add sliced 250 g. beef or chicken and stir-fry until done.
- Add 1 cup (240 ml.) water. Bring back to boil.
- Add some pea eggplants, cherry tomatoes, sweet basil leaves and red chili. Cook until tender.
- Add fish sauce to taste.
- Serve with cooked rice.
Suggestions for use
Kaeng Phet Kai (Red Chicken Curry) and Kaeng Phet Nuea (Red Beef Curry) are the most popular in Bangkok and central plains. But this curry tastes equally delicious using any selection of seafood (such as shrimp, scallops or pieces of firm fish), or cubed firm tofu. You can also use a variety of different vegetables with this curry including shredded cabbage, thinly sliced carrot or green beans. Be flexible and adapt the recipe to make the most of seasonal produce.
Red curry paste itself is the core flavoring for a number of other non-related dishes such “Thot man pla” (fish cakes) and “Sai Ua” (grilled Northern Thai sausage).
Submerge the packet in hot water for 1 minute. Cut open, the paste will come out easily.
Contains shrimp. May contain fish derivatives in shrimp paste.
In a cool dry place.