Red Curry Paste

Red curry paste is hot, a balance of spicy and savory flavors with a slight sweetness. It's good with meat, poultry, and particularly, with seafood. It is also a useful ingredient in non-curry dishes such as Thai fish cakes and in curry spinoffs eg. clams or mussels.  Seafood steamed with red curry paste, a bit of coconut milk and Thai aromatic herbs such as lime leaves, lemongrass, basil, and galangal is sure to equal delicious! Whatever you are using it for, this paste should first be fried briefly in oil (preferably coconut oil) to release its fragrances before adding other ingredients. Freeze after opening to maintain freshness.