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Many aspects of the red curry are no different to the green; the coconut base, a soup-like curry sauce, the cooking method, even many of the ingredients are the same, only in different proportions. The obvious difference however is the paste where red curry uses dried red chillies over the green curry which uses (hotter) fresh green chilli peppers. Red curry is generally the less fiery of the two but this really depends on who makes the chilli paste. Red curry tends to be less sweet, more savoury.
Kit Contains: Ginger & Garlic Paste, Fragrant Paste, Tyga 40, Fish Sauce
You will need: 600g frozen / 450g refrigerated prawns (or 450g tofu 400ml Coconut milk 125g Shallots (approx qty 3-4) 30g red (Thai) Chillis (approx x 6) 1 x green bell pepper 3 tbs oil (rapeseed, vegetable, olive) 1 tbs honey (or palm sugar, sugar) 15g Thai sweet basil leaves (preferable but not essential)
Making the Thai Red Paste (use a small blender):
Ingredients: Ginger & Garlic Paste (Ginger, Garlic, Citric acid, Sea salt, Ascorbic acid, Potassium sorbate, Sodium metabisulphite). Fragrant Paste (Lemongrass purée, Kaffir lime purée, Ginger purée, Galangal milled, Citric acid, Potassium sorbate, Ascorbic acid, Water). Tyga 40 (Ground coriander, Ground cumin, Ground turmeric, Ground black pepper). Fish Sauce (Anchovy extract (66% w/w), Salt (29% w/w), Sugar (5% w/w) contains FISH).
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