Red Curry Paste (nam prik gaeng phet) is one of the most common curry pastes in Thailand and is used to make several dishes in Thai cuisine including gaeng phet. This red curry paste is made up of dried red Thai chili peppers, shallots, garlic, galangal, lemongrass, kaffir lime peel, shrimp paste and salt. It can be prepared with chicken, duck, beef, pork, shrimp, etc. Serve curry dishes over steamed jasmine rice. Also see other curry pastes from Lobo; Green Curry Paste, Yellow Curry Paste, Sour Vegetable Curry Paste. Ingredients: Chilli, soybean oil, garlic, salt, shallot, lemongrass, galanga, kaffir lime peel and shrimp paste. Product of Thailand. A Thai Recipe: Red Curry with Chicken & Pumpkin (Kaeng Phet Gai Sai Fak Tong) This authentic spicy coconut milk based red curry recipe uses homemade Red Curry Paste. Flavored with both fresh sweet basil leaves it is a harmonious dish with chicken. Finish the cooking with the addition of fish sauce to taste and serve with steamed jasmine rice. Ingredients Our homemade red curry paste (all of the recipe) or 3 Tablespoons of prepared red curry paste 4 cups coconut milk 2 lbs (1 kg) small chicken drumsticks or chicken in small pieces (about 1.5"" x 2"") 3 cups (600 grams) pumpkin pieces (about 1"" x 1.5"") 2 cups lightly packed fresh sweet basil or 4 kaffir lime leaves Preparation Bring coconut milk to a boil in a large pot over high heat, stirring frequently. Just before boiling add the curry paste and stir to blend. Once blended in, add the chicken and pumpkin. Boil until chicken and pumpkin is cooked through, less then 10 minutes. Check the pumpkin by piercing with a sharp knife - it should still be bright orange and retain some firmness (al dente) as it will continue to cook once the heat is turned off. When cooked add the sweet basil leaves or kaffir lime leaves, stir in to mix and then immediately remove from the heat. Season with fish sauce if desired (but not normally needed). Serves 4 people for 2 meals - it is even better the second day when the pumpkin has absorbed some of the curry spices. Notes: If Thai sweet basil is not available in your area, either omit or substitute other fresh herbs such as coriander or European basil. See our Thai ingredients page for more details. Be sure to visit our grocery for all the fresh Thai herbs you need, including fresh basil, lemongrass, kaffir lime leaf and turmeric root.
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Lobo - Red Curry Paste (6)

(6)

Lobo - Red Curry Paste

$4.30

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Description

Red Curry Paste (nam prik gaeng phet)
is one of the most common curry pastes in Thailand and is used to make several dishes in Thai cuisine including gaeng phet.

This red curry paste is made up of dried red Thai chili peppers, shallots, garlic, galangal, lemongrass, kaffir lime peel, shrimp paste and salt. It can be prepared with chicken, duck, beef, pork, shrimp, etc.

Serve curry dishes over steamed jasmine rice.

Also see other curry pastes from Lobo; Green Curry Paste, Yellow Curry Paste, Sour Vegetable Curry Paste.

Ingredients: Chilli, soybean oil, garlic, salt, shallot, lemongrass, galanga, kaffir lime peel and shrimp paste. Product of Thailand.

A Thai Recipe:
Red Curry with Chicken & Pumpkin (Kaeng Phet Gai Sai Fak Tong)

This authentic spicy coconut milk based red curry recipe uses homemade Red Curry Paste. Flavored with both fresh sweet basil leaves it is a harmonious dish with chicken. Finish the cooking with the addition of fish sauce to taste and serve with steamed jasmine rice.

Ingredients

Our homemade red curry paste (all of the recipe) or 3 Tablespoons of prepared red curry paste
4 cups coconut milk
2 lbs (1 kg) small chicken drumsticks or chicken in small pieces (about 1.5"" x 2"")
3 cups (600 grams) pumpkin pieces (about 1"" x 1.5"")
2 cups lightly packed fresh sweet basil or 4 kaffir lime leaves
Preparation

Bring coconut milk to a boil in a large pot over high heat, stirring frequently. Just before boiling add the curry paste and stir to blend. Once blended in, add the chicken and pumpkin. Boil until chicken and pumpkin is cooked through, less then 10 minutes. Check the pumpkin by piercing with a sharp knife - it should still be bright orange and retain some firmness (al dente) as it will continue to cook once the heat is turned off. When cooked add the sweet basil leaves or kaffir lime leaves, stir in to mix and then immediately remove from the heat. Season with fish sauce if desired (but not normally needed). Serves 4 people for 2 meals - it is even better the second day when the pumpkin has absorbed some of the curry spices.

Notes: If Thai sweet basil is not available in your area, either omit or substitute other fresh herbs such as coriander or European basil. See our Thai ingredients page for more details. Be sure to visit our grocery for all the fresh Thai herbs you need, including fresh basil, lemongrass, kaffir lime leaf and turmeric root.

Reviews

Anuwat S. — 9 months ago
Anuwat S. recommended this item 9 months ago
Use this a lpt
Natee T. — 9 months ago
Natee T. recommended this item 9 months ago
Use all the time
Kay B. — 11 months ago
Kay B. recommended this item 11 months ago
I love the flavor but find the spiciness rather strong, so I use less of it, and it lasts longer. I will order it again.
Porntip T. — 12 months ago
Porntip T. recommended this item 12 months ago
Very authentic. Love it will order again.
Atchariya A. — about 1 year ago
Atchariya A. recommended this item about 1 year ago
Can use for many Thai dishes

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