Our Thai Red Curry Paste is expertly crafted with lemongrass, galangal, red chillies, shrimp paste and coriander. When mixed with coconut milk, this aromatic blend imparts a rich, spicy depth to your favourite Southeast Asian-inspired dishes. M&S UPC - 29214433
M&S Food has been at the heart of the nation since 1884. Giving our customers their best-loved products at the incredible quality and value that only M&S can deliver. From Percy Pig to the freshest M&S Select Farms produce, we grow, source, and develop our own products to give you family-ready food that's unbeatable on flavour and innovation. And that's whether you come to us for your family favourites, an indulgent treat, or your perfect party food spread. After all, this is not just food… This is M&S Food.
Features
Just Add Coconut Milk to Make a Curry Base, Chilli rating - medium - 2
Brand
M&S
Preparation and Usage
Serving Simply stir before use.
The oils in the paste may naturally separate. This will not affect the eating quality.
Allergy Information
Not suitable for those with a Sesame allergy.
Country of Origin
Thailand
Manufacturer
Marks and Spencer plc, PO Box 3339, Chester, CH99 9QS, United Kingdom.
M&S (Ireland) Ltd, PO Box 13022, Ravensdale, Dublin 2, Ireland.
Return To Address
Marks and Spencer plc, PO Box 3339, Chester, CH99 9QS, United Kingdom.
M&S (Ireland) Ltd, PO Box 13022, Ravensdale, Dublin 2, Ireland.
Package Type
Jar
Recycling Information
Jar - Recycle; Lid - Recycle
Other Information
Full Product Name: Thai red curry paste made with lemongrass, galangal, red chillies, shrimp paste and coriander
Storage: For best before end (BBE), see side of jar. Store in a cool, dry place. Once opened, refrigerate and eat within 4 weeks.
Thai red chicken curry Serves 4 Ingredients: 1-2 tbsp Oil 400g Chicken Breast, diced 1 Jar Thai Red Curry Paste 100g Red Pepper, diced 100g Baby Corn, cut lengthways 400ml Coconut Milk To garnish: Chilli, Coriander and lime To Serve: Jasmine Rice Prep Time: 5 - 10 mins Cook Time: 15 mins 1. Heat the oil in a large frying pan or wok on a medium/high heat, add the chicken and fry for 3 mins 2. Add the paste into the pan and keep stirring until fragrant 3. Add the baby corn and red pepper, fry for 2 mins 4. Pour in the coconut milk, bring to the boil, reduce the heat and simmer for 10 mins or until the chicken is cooked and the sauce has thickened slightly Serve with steamed jasmine rice and garnish with sliced chillis, a sprinkling of chopped coriander and a wedge of lime Why not try... with King Prawns, Red Pepper and Baby Corn
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