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 with Chicken and Vegetables

INGREDIENTS

• 2 Teaspoons 1890 UP Extra Virgin Olive Oil, divided
• 2 Small Chicken Breasts, 12 ounces total
• 1 Teaspoon Salt
• 1 Tablespoon 1890 Thai Red Curry Powder
• 14 Fluid Ounces Coconut Milk
• 1/3 Cup Chicken Stock
• 2 Teaspoons of Fish Sauce
• 2 Tablespoons 1890 Demerara Sugar
• 2 Ounces White Mushrooms, sliced
• 1/4 Cup Bamboo Shoots
• 1/2 Small Red Pepper, chopped
• 1/2 Small Green Pepper, chopped
• 1/2 Small Onion, chopped
• 1 Jalapeño Pepper, sliced
• 8 Basil Leaves, torn

DIRECTIONS

1. Heat 1 teaspoon olive oil in medium saucepan over medium heat.
2. Season chicken with salt and place in pan. Sauté for 6 minutes, flip, and cook another 5 minutes. Transfer chicken to plate and set aside.
3. Add remaining teaspoon oil to pan and reduce heat to low. Add Thai Red Curry Powder and stir to mix into paste for 1 minute.
4. Add coconut milk, chicken stock, fish sauce and demerara sugar. Bring to very low simmer and cook for 10 minutes. Add vegetables and continue to simmer.
5. Pull chicken breasts into small pieces, place in pan and simmer for 5 minutes. If chicken is still pink, simmer until cooked through. Do not bring broth to a boil.
6. Garnish with torn basil leaves and serve with rice.