How to prepare:
1. Add coconut milk (200 g) into a sauce pot. Bring to boil.
2. Add meat of your choices (300 g) and mix well until cooked.
3. Add Thai Red Curry Paste (80 g) to the pot and mix well until boil.
4. Add Turkey berry (20 g)/Optional Sweet Basil (5 g), Shredded Kaffir Lime leaves (5 g) and Red pepper or Chilli (10 g)
5. Mix well and close the lid to avoid evaporation.
6. Boil with low heat until cooked (about 5 minutes) or continue cooking until soup is concentrated to your preference.
Ingredients: Rice Bran Oil 22.6%, Sugar 11%, Coconut Sugar 11%, Shallot 9.5%, Garlic 8.5%, Lemongrass 8.5%, Galangal 8.3%, Chilli 7%
1. Add coconut milk (200 g) into a sauce pot. Bring to boil.
2. Add meat of your choices (300 g) and mix well until cooked.
3. Add Thai Red Curry Paste (80 g) to the pot and mix well until boil.
4. Add Turkey berry (20 g)/Optional Sweet Basil (5 g), Shredded Kaffir Lime leaves (5 g) and Red pepper or Chilli (10 g)
5. Mix well and close the lid to avoid evaporation.
6. Boil with low heat until cooked (about 5 minutes) or continue cooking until soup is concentrated to your preference.
Ingredients: Rice Bran Oil 22.6%, Sugar 11%, Coconut Sugar 11%, Shallot 9.5%, Garlic 8.5%, Lemongrass 8.5%, Galangal 8.3%, Chilli 7%
THAI AREE Thai Red Curry Paste 80g
Price
75.00 THB
Blue Price Tag
Blue Price Tag is available for ordering online to pick up at the Airport and be able to purchase at our Downtown shop (RangNam, Srivaree, Pattaya and Phuket)Thai Aree Red Curry Paste is pure delicious without additional seasonings. It offers you with an impressive curry paste and Kaffir lime leaves aromatic. Let you take your delicious meal anywhere.Shop this brand
Quantity
1
Pick up your product(s) at
Eligible for credit card instalment
Credit card instalment plan of each provider is subjective and the grand total is 15,000 THB or more. (Issued by Bank of Thailand)
How to place order and conditions
You can purchase blue price tag products within 60 days before departure date at all available airports. Or you might purchase before you make the journey at least
• 2 hours for pickup at Suvarnabhumi Airport and Don Mueang Airport
• 24 hours for pickup at U-Tapao Airport.
•2 hours for pickup at Phuket Airport.
How to prepare:
1. Add coconut milk (200 g) into a sauce pot. Bring to boil.
2. Add meat of your choices (300 g) and mix well until cooked.
3. Add Thai Red Curry Paste (80 g) to the pot and mix well until boil.
4. Add Turkey berry (20 g)/Optional Sweet Basil (5 g), Shredded Kaffir Lime leaves (5 g) and Red pepper or Chilli (10 g)
5. Mix well and close the lid to avoid evaporation.
6. Boil with low heat until cooked (about 5 minutes) or continue cooking until soup is concentrated to your preference.
Ingredients: Rice Bran Oil 22.6%, Sugar 11%, Coconut Sugar 11%, Shallot 9.5%, Garlic 8.5%, Lemongrass 8.5%, Galangal 8.3%, Chilli 7%
1. Add coconut milk (200 g) into a sauce pot. Bring to boil.
2. Add meat of your choices (300 g) and mix well until cooked.
3. Add Thai Red Curry Paste (80 g) to the pot and mix well until boil.
4. Add Turkey berry (20 g)/Optional Sweet Basil (5 g), Shredded Kaffir Lime leaves (5 g) and Red pepper or Chilli (10 g)
5. Mix well and close the lid to avoid evaporation.
6. Boil with low heat until cooked (about 5 minutes) or continue cooking until soup is concentrated to your preference.
Ingredients: Rice Bran Oil 22.6%, Sugar 11%, Coconut Sugar 11%, Shallot 9.5%, Garlic 8.5%, Lemongrass 8.5%, Galangal 8.3%, Chilli 7%
