Mae Ploy’s red curry paste combines fiery dried red chilli with fragrant lemongrass, kaffir lime peel and salty shrimp paste for a spicy, sweet and sour flavour combination. This curry paste has no preservatives or artificial colours. Chicken thighs, Tenderstem broccoli and sugar snap peas are great additions to a red curry, which can be made following these instructions:

• Stir-fry 50g red curry paste in 1 tbsp soybean oil, then add 240ml coconut milk
• Add 200g of fresh meat and continue cooking
• Add another 120ml coconut milk and 120ml water, then heat until boiling
• Add 100g vegetables and cook until they soften
• Add 1½ tsp sugar. Taste and season

For a gentler curry, use half the amount of curry paste.

Product formulations and details may change. For the latest ingredients and allergen information always check product packaging prior to consumption. Ingredients: Garlic 21.5%, Dried red chilli 19%, Lemongrass 18.5%, Shallot 14.5%, Salt 13%, Galangal 6%, Shrimp paste (Shrimp 80%, Salt) 4.5%, Kaffir lime peel 2.5%, Pepper 0.5%

Allergy advice: For allergens, see ingredients in bold. This product may contain traces of fish.

Storage: Store in a cool dry place. Once opened, keep refrigerated and use within 6 months.