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Red curry paste

Other names: nam prik kaeng daeng, curry sauce

A mixture of Thai red chillies, onions and spices. Use to make Thai Red curry, or a marinade for chicken, fish and red meat and for stir-fry. Typical ingredients include: Fresh Lemon grass, onions, chillies, garlic, coriander, galangal, paprika, makrood lime leaves, vegetable oil, salt, shrimp paste, cumin, tumeric, lime rind, citric acid.

The traditional curry pastes available in food stores or East Indian and Asian markets are red (the most common), green (verde), and yellow paste. Red curry paste is made from dried red chiles, while green paste is made from green chiles. Yellow curry paste, traditionally served in southern Thailand, is made with yellow or red chiles, and may also contain other ingredients such as cinnamon, citrus ingredients, nutmeg, and turmeric. The sauce for curry dishes is generally created by mixing curry paste with coconut milk, fish sauce, and palm or brown sugar, which assists in thickening and providing additional flavor to the sauce being prepared.
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