CURRY PASTE, RED CURRY (gang pa nang): High on the heat scale and very similar to Green Curry Paste, Red Curry Paste is made with fresh red chili, garlic, lemongrass, galangal (Thai ginger), ginger root and onion. Flavor: Spicy chili and ground pepper. Suggested Uses: Thai curries are made by simmering curry paste in coconut milk, then adding meat, poultry, fish and/or vegetables. In addition to curry dishes made with coconut milk, Red Curry Paste is great for satay sauces and dips. Pairs well with tamarind. Spice Level: Very spicy.
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