Curry Red (Thailand), 500g

This spicy curry powder is perfect for meat dishes as it is deliciously intense and hot due to the chilli pepper in it. 

What’s better, curry powder or curry paste?

In India and Asia, curry paste is part of the recipe. Spices are first roasted, then ground with a pestle and mortar, add oil (sesame or peanut oil or ghee in India, and coconut oil in Thailand) and a generous helping of fresh aromatic herbs (crushed garlic, grated ginger, chopped coriander and parsley, sliced lemon grass …) and you're ready to go! This spicy paste is then added to the sauce of your dish for a delicious curry.

Nowadays it's simple to find rich easy-to-use curry paste to add to your dishes. But it's just as easy to make your very own curry paste using the ingredients you have to hand and a pinch of inspiration. It's all a matter of taste.