Thai Red Curry

Description

In Thailand their curry sauces are liberally laced with intensely hot baby red or green chillies, though Madhuban restricts the chilli level in their sauce ­ you can always add more. The integral ingredients are ground into a curry paste (Krung). This is fried gently and a number of other ingredients are added including shallots, more herbs and spices and coconut milk. Gentle simmering gives a subtle red colour (not a lurid one). The Thai word for curry is Khaeng – literally meaning spicy liquid.

Green curry is probably Thailand’s most popular dish, inside and outside the country. The green curry sauce is a delicate blend of all these ingredients, plus green items, such as green bell pepper, sweet basil leaves and spring onion leaves.

The red curry sauce is a delicate blend of all these ingredients, plus red items such as red bell pepper, carrot and paprika.

Thailand has become one of Britain’s most popular holiday destinations. Floating vegetable markets, pagodas, elephants, royal barges, friendly people and tasty food are good reasons for visiting.

Back home, Thai restaurants are becoming very popular; and the most demanded dishes are Thai curries.

Equally as delicious as Indian curries, they are quite different in taste, being medium chilli-hot, countered with creamy coconut milk, yet fragrant using unique Thai fresh herbs.

Unlike all other Thai curry sauces, Madhuban’s contain no chemicals, are as fresh as if you’d made them at home yourself.

Developed by our Bangkok – trained chef, we use only the finest ingredients, including those elusive fresh herbs specially air-freighted to the UK from Thailand.

It makes our Thai curry sauces unbeatable for their fresh authentic taste.

Let Madhuban put the traditional taste of Thailand into your fridge.

To Cook Thai Red Curry Yourself:
Use Madhuban Thai Red Curry Sauce with meat or chicken or prawn or vegetables. Simply follow the instructions on our recipes page.

Thai Red
Typical values as sold per 100g