Traditional Thai paste, fragrant, sweet and spicy. To make a curry, use 2 teaspoons per 100mls of coconut milk with your choice of meat or poultry.
Infuse into coconut milk or cream for a rich curry.
Use with tofu, boiled eggs, beef or chicken.Use as an aromatic soup base.
Stir fry with noodles and vegetables.
Stir fry with prawns and tomatoes.
200ml coconut milk
100ml Tamarind Liquid
2 tablespoons CM Red Curry Paste.
1 tablespoon CM Chilli Jam
300gr beef topside, cut into thin strips
1 stalk lemongrass, cut into 5 cm lengths
2 kaffir lime leaves
1 litre Beef Stock
1 tablespoon fish sauce
1 tablespoon sugar 200gr bamboo shoots, sliced lengthwise.
500gr fresh rice noodles.
2 long red chillies, sliced
4 tablespoons Thai basil leaves
Bring coconut milk, tamarind liquid, red curry paste and chilli jam to boiling point in a saucepan. Simmer uncovered, stirring constantly, for 3 minutes. Add beef, lemongrass and lime leaves. Reduce heat to a low and simmer gently for 20 minutes. Add stock, fish sauce and sugar and return to simmering point. Continue to simmer for another 30 minutes or until beef is very tender. Taste and, if necessary, adjust seasoning. Add bamboo shoots, noodles and chilli and cook for 3 minutes. Ladle soup into bowls, top with basil and serve.
Lemons 66%, Salt, Citric Acid, Water
Gluten free, contains no genetically modified ingredients, no artificial colours, flavours or preservatives added.