Thai Red Curry Paste

Store in an airtight container in the refrigerator after opening. For longer storage, freeze in an ice cube tray for easy portioning.

Bloom the paste in a little oil over medium heat before adding other ingredients to enhance its flavor.

Adjust the amount of paste to control the heat level; start with less and add more as needed.

It pairs beautifully with coconut milk to create rich and creamy curries.

Coconut milk

Chicken, beef, or tofu

Bamboo shoots, bell peppers, and Thai basil

Not toasting the paste: skipping the blooming step can result in a raw, less flavorful paste.

Adding too much at once: Thai red curry paste can be quite potent; it's better to add gradually to achieve your desired heat and flavor.