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The combination of lemongrass, gula djawa (palm sugar) and fish sauce gives this Thai curry a fresh, sweet flavour. The curry is colourful and fiery thanks to the addition of red chilli peppers and is delicious with tiger prawns, fish, chicken or beef.
Ingredients:1kg Fresh tiger prawn (clean and de-veined)500g Kumar's red curry paste50g Vegetable oil75g Water
-Stir-fry the prawn in oil- Add the red curry paste and the water. Allow to simmer gently over a low heat until cooked to taste.
Tips:Try replacing the prawns with fish, meat or tofu and perhaps add some potato, finely chopped spring onions or Thai basil.
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It is fine, but I prefer the Thai red curry, which is more spicy.
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