Marion's Kitchen Thai Red Curry

Marion's Kitchen Thai Red Curry

Marion's Kitchen

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Coconut Milk: Coconut Milk, Water, Guar Gum, Bamboo Shoots: Bamboo Shoots, Water, Red Curry Paste: Red Chili Pepper, Fish Sauce (Anchovy, Salt, Sugar), Garlic, Shallots, Lemongrass, Galangal, Coconut Palm Sugar, Shrimp Paste (Shrimp, Salt), Salt, Sugar, Kaffir Lime Peel, Coriander, Cumin, Dried Herbs & Chilies: Basil, Dried Whole Red Chili, Kaffir Lime Leaves


Simply Add: 2 tbsp vegetable oil; 1-1/2 lb sliced chicken, beef, duck or seafood; 1 cup vegetables (e.g. green beans or diced butternut squash. Step 1: Red curry paste. Heat oil over medium heat and fry my red curry paste for about a minute or until it starts to smell yummy. Step 2: Coconut milk. Now's the time to pour in the creamy coconut milk and 1 cup of water. Step 3: Dried herbs & chilies. Add the fragrant dried herbs & chilies. Stir through and wait for the curry to start simmering again. Step 4: Bamboo shoots. Open up those tasty bamboo shoots, drain away the liquid and pop them into your curry along with your favorite meat or seafood and vegetables. Simmer for about 5 minutes or until your chosen additions are cooked to your liking. Now you're ready to eat - enjoy! Top Tip: If you like it mild, use less curry paste, remove the dried chilies and add an extra half cup of water. If you like it hot, chop up the dried chilies before you add them. Store in a cool, dry place.

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