Aroy-D Red Curry Paste 400 g (Red Curry Paste)

Description

Aroy-D Red Curry Paste 400 g is a curry paste made from dried red chili peppers, prepared specifically for Thailand’s classic red curry (gaeng phet). With its deep, slightly smoky flavor and balanced heat, it is used as a base in chicken, duck, beef, shrimp, and vegetable curries, as well as in marinades, soups, and curry sauces. Combine it with coconut milk to prepare restaurant-quality curry in just a few minutes. 400 g tub with lid; made in Thailand.

What is the wholesale price of Aroy-D Red Curry Paste (400 g)?

You can request the current wholesale price and case price for Aroy-D Red Curry Paste (400 g) via the quote form or WhatsApp; prices are determined based on purchase quantity and order frequency. You can explore the green curry and tom yum pastes from the same line in the Sauces & Bases category.

What is red curry paste?

Red curry paste—made by pounding dried red chili peppers with garlic, lemongrass, shallots, galangal, and spices—is the most versatile base for Thai curries. It is known as “gaeng phet” (spicy curry) in Thai. It has a deeper, rounder flavor than green curry; for this reason, it is used as a base not only in this curry but also in other curries like panang, as well as in recipes such as Thai fish cakes (tod man pla) and fried rice.

What’s in Aroy-D Red Curry Paste?

According to the product information, the ingredients are: dried red chili peppers (21%), garlic, lemongrass, shallots, salt, galangal, kaffir lime peel, and spices (coriander seeds, cumin). Origin: Thailand. The ingredient list contains no animal-derived ingredients, and the seller’s information does not list any known allergens; a vegan curry can be made using soy sauce instead of fish sauce. Since the label may vary depending on the import batch, use the current label as a reference for the menu card.

How do you make red curry?

For a red curry serving 2–3 people, use about 50 g of curry paste and 400 ml of coconut milk; first, sauté the paste in oil or the fat from the coconut milk for 1–2 minutes. Basic workflow:

• Heat some oil or coconut oil in a skillet; add 50 g of red curry paste and sauté for 1–2 minutes, until fragrant.
• Add the 400 ml of coconut milk a little at a time, stirring as you go.
• Add 250 g of chicken, duck, beef, or shrimp; cook for 5–8 minutes with eggplant, bamboo shoots, or baby corn.
• Adjust the balance between salty and sweet using fish sauce (or soy sauce for vegans) and palm sugar.
• Before serving, garnish with basil, kaffir lime leaves, and fresh red chili peppers; serve with rice.

Where else is red curry paste used?

Red curry paste is the curry base most commonly adapted for various recipes in Thai cuisine.

• Panang-style curry: A thick curry made with less coconut milk and peanut butter
• Red curry soup: With pumpkin, sweet potato, or lentils
• Marinades: Grilled chicken, satay, shrimp, and fish
• Fried rice and noodles: 1 teaspoon of red curry seasoning in the wok
• Burgers and sauces: Red curry mayonnaise, curry ketchup, fusion sauces
• Mussels and Seafood: Mussel Stew with Coconut Milk and Red Curry

How many servings does 400 g of red curry paste make?

400 g of red curry paste yields 20 servings of curry, using approximately 20 g per serving.

The amounts vary depending on the recipe and your preference for spiciness; determine your portion size by weighing your portion card during the first few servings.

What is the difference between Thai curry paste and curry powder?

Thai curry paste is a wet paste made with fresh and dried chili peppers, lemongrass, galangal, and garlic; while curry powder is an Indian-style blend made from dried spices (turmeric, cilantro, cumin, fenugreek, etc.). The two are not interchangeable: dishes made with curry powder are yellow and have a dry, spicy flavor, while those made with Thai curry paste are fresh, aromatic, and pair well with coconut milk. If you’re looking for Indian-style curry powder, check out our Doytat Curry 1 Kg product.

How do you store red curry paste?

The unopened container should be stored in a cool, dry place away from direct sunlight; once opened, it should be tightly sealed and kept in the refrigerator. Use a clean, dry spoon each time. In kitchens where the product is used infrequently, you can portion out the puree into ice cube trays and freeze it. The best-by date is printed on the container.

Where can I buy red curry paste in bulk in Istanbul?

Santral Gıda supplies Aroy-D Red Curry Paste (400 g) wholesale to restaurants, hotels, and catering businesses in all 39 districts of Istanbul with next-day delivery six days a week. Coconut milk, soy sauce, sweet chili sauce, and other Asian products are included in the same shipment. You can compare all Asian sauces in the Asian Cuisine Sauce Guide and read our supplier selection guide to learn what to look for when choosing a supplier.

Product Information

• Brand: Aroy-D
• Product Name: Red Curry Paste (Pâte de Curry Rouge)
• Net weight: 400 g
• Packaging: Plastic bucket with a lid
• Country of Origin: Thailand
• Ingredients: Dried red pepper (21%), garlic, lemon grass, shallots, salt, galangal, kaffir lime peel, spices (coriander seeds, cumin)
• Storage: Unopened: Store in a cool, dry place. After opening: Store in the refrigerator with the lid closed
• Suitable for use in: Thai and Asian restaurants, fusion cuisine, vegan menus, hotels, catering
• Supply type: Suitable for wholesale and professional use

Product content, weight, and packaging information may be updated by the manufacturer; please confirm before placing your order.

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