Thai curry is usually sold in paste form. However, to make an authentic red curry with coconut milk, this mixture is also suitable.
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Thai curry is usually sold in paste form. However, for the preparation of an authentic red curry with coconut milk, this mixture is also suitable (see below). This Thai curry blend with mild sweet aroma goes well with any poultry, but also with beef, pork and of course Asian vegetables.
You can add the Thai curry at the beginning or end of the preparation. Use the powder in quantities according to taste, in combination with coconut milk quiet generous (about 20g per 0.5 liters of coconut milk). To make a paste, the powder can be mixed with a little water and pureed onions and garlic and lemongrass. If you like it authentically spicy you should add some chilies.
Paprika, turmeric, coriander, mustard flour, chili, fenugreek seeds, salt, garlic
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