AHG Thai Red Curry Spice Paste 50g | Mild

HSM has provided a recipe for you to use with your purchase of this product in order

to make your life that much easier when preparing your meals at home.


Thai Red Curry (Kaang Daeng)

RECIPE:
Thai Red Curry (Kaang Daeng) Serves 4
* 1 packet Thai Red Curry Spice Paste
* 1-2 tbsp vegetable oil
* 50g (1.75oz) coconut cream powder (mixed with
1 1/2 cups [330ml] water); or 1 1/2 cups (330ml)
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 chili or coriander as garnish
(optional)

1. Heat oil in non-stick saucepan on medium-low
heat. Add Spice Paste 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
a 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.

Check out some other products from HSM Online that might
help you with cooking this meal: