best thaikitchen redcurry paste
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what is best thaikitchen redcurry paste?
Product Details
Thai Kitchen Red Curry Paste is a mixture of aromatic herbs such as lemongrass, galangal (Thai ginger) and fresh red chilies that are harvested at their peak of freshness and carefully blended with fragrant spices for the perfect balance of flavors and heat.
best Thai KitchenRed CurryPaste gives Thai dishes subtle heat:
By starting with the highest quality red chilies, harvested at their peak of freshness, Thai Kitchen Red Curry Paste tastes the way it should—flavorful, rich and authentic.
Thai Kitchen Red Curry Paste features a premium mixture of aromatic herbs like lemongrass and galangal (Thai ginger) and fragrant spices for unmatched flavor, freshness and quality.
At Thai Kitchen, our purpose is to authentically deliver the aromatic essences, exotic flavors and abundant textures of Thai cuisine to your tables.
Thai Kitchen Red Curry Paste is made with no added MSG, artificial flavors or colors from artificial sources and is gluten free for pure, intense flavor.
There are 6/35 oz. tubs per case. Our 35 oz. tub is perfect to have on hand back of house to easily add authentic Thai flavor to recipes.
Crafted to inspire chefs, Thai Kitchen Red Curry Paste gives flavorful heat to stir-fry, soup bases, marinades and curries.
Serving & Menu Suggestions for best thaikitchen redcurry paste
Thai Kitchen Red Curry Paste adds the perfect balance of Southeast Asian flavors and heat to:
Red curry noodle bowl with spice rubbed shrimp, carrots, jalapeños, cilantro and lime
Red curry squash soup with pancetta
Thai mango chicken rice bowls with romaine, carrot and pepper slaw, steak, rice noodles, mango, cucumber, pickled onion, lime, peanuts and red curry vinaigrette
Grilled prawn noodle salad with shaved snow peas, crispy shallots, bean sprouts, carrots, cilantro and lime
Braised duck leg, noodles, scallions, radishes and oyster mushrooms
Shrimp and pork stir-fry served over jasmine rice
I will explain some of these recipes for you in the following lines.
Prep Instructions for best thaikitchen redcurry paste
No preparation necessary. Thai Kitchen Red Curry Paste is ready to use to bring intense, aromatic flavor to Asian-inspired recipes. Our tub containers are recipe-ready, making it effortless to remove as much red curry paste as your recipe calls for, easily and efficiently.
Storage Instructions of best thaikitchen redcurry paste
To maintain the freshest quality possible, refrigerate any unused portion of Thai Kitchen Red Curry Paste. Unopened Red Curry Paste is shelf stable and can be held for use for up to 720 days.
ingredients
gluten free best thaikitchen redcurry paste
Thai Kitchen Red Curry Paste is a carefully blended mixture of red chili pepper, garlic, lemongrass, galangal (Thai ginger) and spices that are harvested at their peak of freshness. Use as a stir-fry seasoning, a soup base or with coconut milk to create a delicious Thai curry.
easy best thaikitchen redcurry paste shrimp
Simple and versatile, this easy curry recipe is a great global crowd pleaser that was made to personalize. Add vegetables and a grain for a full meal!
Ingredients for best thaikitchen redcurry paste shrimp
Main Recipe | Serves 4
1 Can Thai Kitchen Coconut Milk , 13.66 Oz Can
2 Tbsps Thai Kitchen Red Curry Paste
1 Tsp Thai Kitchen Premium Fish Sauce
1 Tbsp Lime Juice, Freshly Squeezed
1/2 Tsp Kosher Salt
1 Tbsp Vegetable Oil
16 Oz Shrimp, 21-24ct, Peeled, Deveined
Procedure For the Easy best thaikitchen RedCurry paste Shrimp
In a medium bowl, whisk together coconut milk, curry paste, fish sauce, lime juice and salt. Set aside.
In a large skillet, heat the oil on high. Sear shrimp on each side, removed from pan when finished and hold.
Add curry sauce to skillet and bring to boil. Reduce heat to medium and cook, stirring occasionally until slightly thickened. Return shrimp to sauce.
For Serving best thaikitchen redcurry paste shrimp
Serve over rice or noodles.
nutrition facts
CALORIES: 290
SODIUM: 1200 MG
CARBOHYDRATES: 6 G
PROTEIN: 17 G
CHEF’S TIP!
1-96oz can of Thai Kitchen Coconut Milk makes 28 servings of this recipe. Can also be made with Thai Kitchen Green Curry Paste.
best thaikitchen redcurry paste coconut soup with ginger garlic chicken
Ingredients for best thaikitchen redcurry paste coconut soup with ginger garlic chicken
Serves 4
1 Tbsp Vegetable Oil
2 Tbsps Shallot, Julienned
2 Tbsps Fresh Garlic, Minced
1/4 Cup Thai Kitchen Red Curry Paste
2 Cups Thai Kitchen Coconut Milk
2 Cups Kitchen Basics Original Chicken Stock
2 Tsps Sugar
1 Tsp Thai Kitchen Premium Fish Sauce
2 Tbsps Lime Juice
1/2 Cup Straw Mushrooms
1/2 Cup Cherry Tomato, Wedged
2 Tbsps Fresh Cilantro, Coarsely Chopped
1 Pound Chicken Thighs, Boneless, Skinless, Cut Into 1 Cubes
2 Tbsps Lawry’s Asian Ginger Garlic Chile Rub
Procedure
Heat oil over medium heat in a large saucepot, add the shallot and garlic, and cook for 1 minute. Add the red curry paste and cook until aromatic, 2 to 3 minutes. Add the coconut milk and stock.
Bring to a boil, lower heat and simmer for 15 minutes. While the soup is cooking, season chicken thighs with dry rub and grill over medium heat until internal temperature of 165ºF is reached. Cut chicken into 1/2″ pieces and add to soup.
Add the sugar, fish sauce, lime juice, and mushrooms, then return to a simmer for 10 minutes more. Garnish with tomato wedges and fresh cilantro. Serve hot.
CHEF’S TIP!
Serve with steamed jasmine rice.
nutrition facts
CALORIES: 440
SODIUM: 860 MG
CARBOHYDRATES: 14 G
PROTEIN: 25 G
best thaikitchen redcurry paste noodle bowl with spice rubbed shrimp
This McCormick-spiced bowl of heaven, originally created by Chef Louis Robinson of Spice Florida, will have your hungry customers ordering oodles and oodles of noodles nearly nightly. Garnished with delicious carrots, jalapenos, cilantro and lime, Chef Louis Robinson has taken shrimp to a taste temperature well above common sea(food) level, baiting tastebuds with a mixture of salt, cayenne pepper, cinnamon and ginger. Complete this masterpiece meal with his simmery Red Curry Sauce, created with Thai Kitchen Red Curry Paste, Coconut Milk and Fish Sauce.
Ingredients
Red Curry Sauce | Serves 4
8 Tbsps Thai Kitchen Red Curry Paste
5 Cups Thai Kitchen Coconut Milk
1 Tsp Thai Kitchen Premium Fish Sauce
1 Each Lime, Juice Only, Freshly Squeezed
Spice Rubbed Shrimp | Serves 4
20 Eaches Shrimp, Peeled And Deveined
1 Tbsp McCormick Culinary Cinnamon, Ground
1 Tbsp McCormick Culinary Ginger, Ground
1 Tsp McCormick Culinary Cayenne Pepper, Ground
1 1/2 Tsps Kosher Salt
2 Tbsps Vegetable Oil
Noodles | Serves 4
1 Package Lo Mien Noodles, Dry
Garnish | Serves 4
1 Each Jalapeño, Sliced Thin For Garnish
1 Each Carrot, Large And Cut Thin For Garnish
1 Sprig Cilantro, Fresh
1 Each Lime, Sliced Into Thin Circles For Garnish
Procedure
For the Red Curry Sauce:
Start by preparing red curry sauce. Combine your curry paste, coconut milk, fish sauce and lime juice in a saucepan. Stir well to combine.
Bring to a boil, and reduce to simmer. Allow to simmer while you prep the rest of your ingredients.
For the Spice Rubbed Shrimp:
Season shrimp with the salt, cayenne pepper, cinnamon and ginger.
Get a large nonstick skillet super-hot on your stove. Add the oil, and then the shrimp. Flip only once, after about 1-2 minutes. Cook one more minute on the other side and then remove.
For the Noodles:
Cook your noodles in salted boiling water for 3 minutes and strain.
For Serving:
Divide your noodles into 4 bowls. Pour red curry sauce over the noodle. Top with shrimp and garnish with carrots, jalapeno, lime and cilantro.
grapefruit and shrimp salad with best thaikitchen redcurry paste
This dish is traditionally made with pomelo, which looks like an oversized green grapefruit. If you are lucky enough to find it in your grocery store or in an Asian market, use it in place of grapefruit. Pomelo is sweeter than grapefruit with a delicious citrus scent.
Ingredients
2 Eaches Pomelo , (Or Grapefruit)
12 Oz Shrimp, Large, Cooked, Peeled And Deveined
1/3 Cup Mint, Fresh, Picked, Leaves Only, Coarsely Chopped
1/3 Cup Cilantro, Fresh, Picked, Leaves Only, Coarsely Chopped
1 Tbsp Thai Kitchen Red Curry Paste
2 Tbsps Sugar
1 Tbsp Thai Kitchen Coconut Milk
Procedure
Peel grapefruit or pomelo and remove the bitter white pith. Separate the segments, and use a knife and fingers to remove the membranes. Cut fruit into chunks.
Combine all ingredients in a large bowl.
Place a lettuce leaf on each plate and serve the salad over top immediately.
CHEF’S TIP!
Adjust the level of coolness and fresh zest by adding or subtracting mint and cilantro to your liking.
sea bream ceviche with best thaikitchen redcurry paste and coconut
With succulent sea bream well-known for its swimmingly good flavor, Chef Sean MacDonald’s seafood feature for two is sure to make major waves on your next menu. Thinly sliced and spiced with Thai Kitchen Red Curry Paste, Coconut Milk plus McCormick’s signature Culinary Red Pepper, Crushed and a few drops of house-made lime oil, this is one main course you don’t want to let off the reel.
Ingredients
Sea Bream Ceviche | Serves 4
1 Piece Sea Bream, Whole, Sliced Thin
1 1/2 Tbsps Thai Kitchen Red Curry Paste
1 Cup Thai Kitchen Coconut Milk
1 Tsp Ginger, Fresh, Minced
1/2 Tsp Garlic, Fresh, Minced
4 Pieces Green Onion, Tops
1 1/2 Eaches Limes, Freshly Juiced
1/8 Tsp McCormick Culinary Red Pepper, Crushed
1 Tsp Salt
Lime Oil | Serves 4
1 Each Cucumber
2 Tbsps Rice Wine Vinegar
1 Tsp Sugar
1/2 Tsp Salt
1/4 Cup Peas, Blanched
1/8 Cup Spring Onion
Garnish | Serves 4
1/4 Cup Canola Oil
1/2 Clove Garlic, Fresh, Minced
2 Eaches Limes, Zested
3 Eaches Lime Leaves
Procedure
For the Sea Bream Ceviche:
Combine garlic and ginger in a small pot with a tsp of oil over medium high heat. Slightly sauté garlic and ginger until aromatic, about 3 minutes. Add in Thai Kitchen Red Curry Paste and sauté for 5 minutes. Add in Thai Kitchen Coconut Milk and chopped green onion. Turn burner down to low and bring mixture to a simmer for 15 minutes. Season with salt to taste.
Take pot off the heat and strain liquid into a food safe container.
Discard ingredients from the strainer. Cool liquid down in the fridge or place container in an ice bath.
Once liquid is cold, stir in lime juice and McCormick Culinary Red Pepper, Crushed.
For the Lime Oil:
Place oil and garlic in a small pot and bring up slowly over low heat until the garlic is frying in the oil. Once garlic has slightly browned, take pot off the heat.
Strain off the garlic and place hot oil in a food safe container.
Add in lime leaves while oil is still hot. About 10 minutes later, once oil has cooled down, add in lime zest and stir to mix the ingredients.
Let the oil sit in the fridge overnight. Strain off the lime leaf and zest and keep oil until needed.
For the Garnish:
Boil fresh peas for 2 minutes and cool them quickly in an ice bath. Remove and save for later.
Combine vinegar, sugar, salt with 1 tsp of water in a small mixing bowl. Stir until all the contents are dissolved.
Thinly slice cucumber into pieces (about 1 cm thick). Using 2 different sized ring cutters, cut them into rings, removing core. Place cucumber in pickling liquid and place it in a vac-pack bag and seal it.
Cut the green tops off the green onions. Save tops for the ceviche portion. Thinly slice white part of green onion across the tube, so you have (1 mm thick) rings.
Peel rings apart and set aside for plating.
For Serving:
Place the sliced fish in the ceviche liquid and let sit in fridge to marinate for 15 minutes.
Lay fish on a plate, pour a small amount of the ceviche liquid over fish.
Garnish with cucumber, peas and spring onion rings.
Put a few drops of the lime oil over fish and serve.
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