Thai Red Curry originates from the Central region of Thailand. It evolved after the introduction of chillies to the central region of Thailand during the late 16th century. It is one of Thailand's most popular dishes and is milder than Thai Green Curry. This paste is delightfully aromatic and is flavoured with spices including pungent kaffir lime and Thai basil leaves. Mai Siam Red Curry combines well with chicken, duck, beef or seafood. It is quick and easy to use and is best served with steamed Thai Jasmine rice.

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  Garlic

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  Lemongrass

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  Shallots

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  Coriander Seeds

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  Shrimp Paste

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  Cumin Seeds

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  Fingers Root

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  Kaffir Lime Leaf

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  Chilli

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  Cumin

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  Galangal

• Thai Spicy Pork Stirfry

  
  

• Prawns Red Curry

  
  

• Red Duck Curry

  
  

• Tepo Pork Curry

  
  

• Thai Fish Cakes

  
  

• Thai Spicy Sweetcorn Fritters

  
  

• Thai Spicy Steamed Fish

  
  

typical values per 100g
Energy	482kj / 115kcal
Protein	6.4g
Carbohydrate	21.3g
of which sugars	6.8g
Fat	0.5g
of which saturates	0.3g
Fibre	14.4g
Sodium	2.6g

This products contains no hydrogenated fat and is free from artificial colours and preservaties. No added monosodium glutamate, also contains salt.

Vegetarians	Not Suitable
Vegan	Not Suitable
Allergens
Gluten (cereals)	No
Crustaceae	Yes
Egg	No
Fish	No
Milk	No
Molluscs	No
Peanuts	No
Sesame	No
Soy	No
Sulphites	No
Nuts	No
Celery	No
Mustard Seed	No
Lupins	No

Whilst every effort has been made to ensure that the allergen information provided on this website is accurate the authors cannot be held responsible for any inaccuracies. Although our manufacturing site has strict policies and procedures to control allergens Mai Siam cannot rule out the possibility of cross-contamination. If you have any concerns regarding allergens please consult your doctor.