Note:

This Asian Thai red curry is nicknamed 'spicy curry' in Thailand due to its brick red-coloured appearance, originating from the large amount of red chillies used. HOW TO USE

• This spicy fragrant paste can be used to baste and marinade.
• Add to soups and stews.
• Use it to prepare a delicious Thai red curry with coconut cream, beef and vegetables.
• Once opened, refrigerate, and use within 2 weeks.
• Oil will separate out on standing , stir through before use.
• Heat levels may vary due to the nature of the chilli used.