Red Curry Paste 195g

195g 100% Natural No Additives No added MSG Gluten Free A subtle mix of red chillies, herbs, and spices, balanced by the sourness of kaffir lime leaf and the savouriness of garlic and shallot. Use as a base for Thai dishes, including red curry, stir fries, fried rice, or noodles. ...Read more

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195g
100% Natural
No Additives
No added MSG
Gluten Free

A subtle mix of red chillies, herbs, and spices, balanced by the sourness of kaffir lime leaf and the savouriness of garlic and shallot. Use as a base for Thai dishes, including red curry, stir fries, fried rice, or noodles.

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Ingredients

Lemongrass, red chilli (13%), galangal, palm sugar, garlic, soya bean oil, salt, shallot, spices (cumin, coriander seed), sugar, coriander root, kaffir lime leaf, yeast extract.

Nutrition Information Servings per package: 12 Serving size: 16g
	Ave. Quantity Per serving	Ave. Quantity per 100g
Energy	135 kJ	841 kJ
Energy	32 Cal	201 Cal
Protein	Less than 1.0 g	2.0 g
Fat, total	1.4 g	8.8 g
Saturated Fat	Less than 1.0 g	1.4 g
Carbohydrate	4.2 g	26.3 g
Sugars	3.5 g	22.0 g
Sodium	389 mg	2434 mg
Gluten	Not Detected	Not Detected

100% Natural

AYAM™ has banned genetically modified ingredients, preservatives, added MSG and trans-fat in all AYAM™ products.

Gluten-Free (Coeliac Australia Endorsed)

AYAM™ Meal Pastes (excl. AYAM™ Indonesian Vegetable, Thai Fried Rice and AYAM™ Japanese Curry Paste 185g) are gluten free and endorsed by Coeliac Australia.

Vegan Friendly

AYAM™ Thai Red Curry Paste is Vegan friendly, which means authentic Asian meals without the guilt.

Thai Red Curry Beef

4 people |

35 minutes

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Ingredients

⅓ cup AYAM™ Thai Red Curry Paste
500g beef fillet, diced into 2cm pieces
270ml can AYAM™ Light Coconut Cream
½ cup water
100g cabbage leaves, chopped into small pieces
2 kaffir lime leaves, finely sliced
Basil leaves, to garnish

Method

Heat a wok or pan over medium-high heat. Add Curry Paste and beef, stir-fry until beef is browned and coated in paste.
Stir in Coconut Cream, water and bring to the boil. Reduce heat and simmer for 15 min.
Add cabbage and kaffir lime leaves, cook for a further 5 min until the beef is tender.
Garnish with basil leaves. Serve with steamed rice.

Tip: