Blue Elephant Red Thai curry paste is made by pounding together dried red chili, lemongrass, garlic, shallot and galangal. In a few easy steps it will enable you to cook a mouth-watering authentic Thai Curry! Its texture is thick, rich in flavor with a hint of spiciness. Red curry paste is also used for many others recipes such as “Tod Man Pla”, the famous Thai fish cake. This Premium paste, made in Thailand from Thai spices and fresh ingredients only, is an original recipe from Master Chef Nooror Somany – founder of the Blue Elephant Royal Thai Cuisine Restaurants.
Lemongrass 15.0%, Dried red chili 14.8%, Thai garlic 14.6%, Fully refined soybean oil 14.2%, Shallot 11.7%, Tamarind paste (tamarind, water) 8.0%, Galangal 7.7%, Salt 5.0%, Coriander 3.5%, Kaffir lime 2.9%, Sweet basil leaves 1.0%, Cumin powder 0.8%, White pepper powder 0.8%