A delicious curry full of warm flavours of chilli, lemongrass, ginger and garlic, complemented by a creamy coconut sauce.


Ingredients: garlic, chilli, lemongrass, ginger, fish extract, tomato extract,

herbs, spices, onion powder, sugar, lime


300g / 12 serves, Recipe included on back of label, GLUTEN FREE, Long shelf life, Refrigerate after opening. 


RECIPE - To make Thai Red Chicken serves 4-6 / cooking time 20min


3 tbsp(100g) Thai Red Paste, 700g diced chicken, 2 tbsp oil, 400g coconut cream.


Heat oil over medium heat and add chicken. Cook for 3 minutes. Add the paste and fry gently for 2 minutes, then add coconut cream. Simmer for 10 minutes until chicken is tender and sauce has thickened slightly.