Red Thai Curry Paste

Store in an airtight container in the refrigerator for up to a month. For longer storage, freeze in ice cube trays for easy portioning.

Bloom the paste in oil over medium heat for a minute or two before adding other ingredients to deepen its flavor.

Adjust the amount of paste to control the spice level – start with less and add more if needed.

It's a versatile base for curries, stir-fries, marinades, and even soups.

Coconut milk

Chicken, beef, tofu, or shrimp

Bamboo shoots, bell peppers, Thai basil, kaffir lime leaves

Jasmine rice

Not toasting the paste: Skipping this step can result in a raw, less developed flavor.

Adding too much liquid too soon: Cook the paste with aromatics and proteins first to build flavor before adding coconut milk or broth.