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Asian Home Gourmet

Asian Home Gourmet Red Curry Paste

1.75 oz
$2.80 each($1.60 / oz)
Victoria H‑E‑B plus!
6106 N. NAVARRO

Description

No added MSG, preservatives or artificial colours. SpicePaste - fresh herbs & spices. Red Curry is the most popular of Thai Curries. A delicate mixture of herbs, spices & enriched with coconut cream, makes this dish a favorite with Thai food lovers. Product of Thailand.

Highlights

  • Nutrition Facts

    4 servings per container

    Serving Size
    1.00 tbs
    • Amount Per Serving
    • Calories45
      Calories from Fat30
    • % Daily Value*
    • Total Fat
      • 3g
      • 5%
    • Saturated Fat
      • 0g
      • 0%
    • Trans Fat
      • 0g
    • Cholesterol
      • 0mg
      • 0%
    • Sodium
      • 460mg
      • 19%
    • Total Carbohydrate
      • 3g
      • 1%
    • Dietary Fiber
      • 2g
      • 8%
    • Sugars
      • <1g
    • Protein
      • <1g
    • Vitamin A
      • 0%
    • Calcium
      • 4%
    • Vitamin C
      • 0%
    • Iron
      • 4%
    * The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

    Ingredients

    Soyabean Oil, Garlic, Cayenne Pepper, Shallots, Lemongrass, Sugar, Flavour - Natural Shrimp, Fish Sauce (Anchovy Extract, Salt, Sugar), Galangal, Salt, Pineapple Juice, Kaffir Lime Peel, Natural Herbs and Spices.

  • Serves 4. 1 Packet Thai Red Curry SpicePaste; 1-2 tbs Vegetable oil; 50 g (1.75oz) Coconut cream powder (mixed with 1/2/2 cups [330ml] water); or 1 1/2 Cups (330 ml) coconut milk or milk; 250g (1/2 lb) Boneless chicken, cut into bite-sized pieces; 150g (5 oz) Button mushroom, tomatoes, diced apples, seedless grapes, or canned pineapple pieces; Sweet basil leaves, red chilli or coriander as garnish (optional). 1. Heat oil in non-stick saucepan on Medium-Low heat. Add SpicePaste and half of coconut milk. Cook for 3 minutes or until oil appears on top 2. Add meat and cook for 5 minutes. 3. Add balance of coconut milk and fruit. Bring to the boil. Garnish and serve hot with rice. Variations - Sirloin or seafood may be used instead of chicken. For a gourmet meal, use boneless roast duck meat.