Our Thai Red Curry Powder is a mild to medium-spicy powdered blend of chile peppers, garlic, galangal, lemongrass, Makrut lime, onion and cilantro that hits all the sweet, sour, salty and spicy flavor notes of traditional Thai curry and streamlines the process of creating this complex dish. This finely ground powder is flexible and easy to use, either dry or reconstituted into an authentic curry paste, which can be combined with coconut milk, fish sauce, vegetables and meat or seafood to produce a delicious and balanced Thai curry dish.

While curries are most closely associated with Indian cuisine and are common in a number of other Asian countries, Thai curries differ in that they commonly utilize curry paste, a blend of chile peppers, aromatics and spices. This paste is traditionally mixed with coconut

milk, the fat from which helps to alleviate the heat of the curry paste. In Thai, curry is known as "gaeng phet," with "gaeng" referring to the liquid of the curry and "phet" denoting the heat or fire of the spice.

Thai red curry paste is traditionally ground using a mortar and pestle, although today it is more common to use a food processor if making a fresh red curry paste. Using our Thai Red Curry Powder streamlines the process, while ensuring that every ingredient is of the highest quality.

Beyond its core use in Thai red curry, a number of other traditional Thai dishes are flavored with red curry paste, including satay sauce, fish cakes and certain sausages. Thai Red Curry Powder can also be used to infuse red curry flavor into soups, sauces, salad dressings, crackers and breads.

Suggested uses:

• Use as a base for curry dishes
• Flavor Thai satay, fish cakes, and sausages
• Blend with butter and brush fish before grilling

Recipe: Thai Red Curry Noodle Soup

Ingredients:

1 tablespoon 1890 UP Extra Virgin Olive Oil

1 ½ pounds boneless, skinless chicken breasts, cut into 1/2-inch chunks

Kosher salt and freshly ground black pepper, to taste

3 cloves garlic, minced

1 red bell pepper, diced

1 onion, diced

3 tablespoons 1890 Thai Red Curry

1 tablespoon freshly grated ginger

6 cups low sodium chicken broth

1 (13.5-ounce) can coconut milk

4 ounces rice noodles

1 tablespoon fish sauce

2 teaspoons brown sugar

3 green onions, thinly sliced

½ cup chopped fresh cilantro leaves

¼ cup chopped fresh basil leaves

2 tablespoons freshly squeezed lime juice

Instructions

Heat olive oil in a large stockpot or Dutch oven over medium heat. Season chicken with salt and pepper, to taste. Add chicken to the stockpot and cook until golden, about 2-3 minutes; set aside.

Add garlic, bell pepper and onion. Cook, stirring occasionally, until tender, about 3-4 minutes.

Stir in red curry and ginger until fragrant, about 1 minute.

Stir in chicken broth and coconut milk, scraping any browned bits from the bottom of the pot.

Stir in chicken. Bring to a boil; reduce heat and cook, stirring occasionally, until reduced, about 10 minutes.

Stir in rice noodles, fish sauce and brown sugar until noodles are tender, about 5 minutes.

Remove from heat; stir in green onions, cilantro, basil and lime juice; season with salt and pepper, to taste.

Serve immediately.