RED CURRY

COMPOSITION : TURMERIC, CORIANDER, CUMIN, BLACK PEPPER, FENNEL, MUSTARD, FENUGREEK, CAYENNE PEPPER, GINGER, CINNAMON, CARDAMOM AND CLOVES.

* RESEALABLE BAG *

HISTORY : 

Red curry is a blend of spices first recorded in 1700 BC.

Chilli is native to Bolivia and has been used for over 7,000 years. It is used primarily

It was first used decoratively, then as a medicine and later as a spice.

Turmeric, native to South Asia, also known as Indian saffron. Known for thousands of years

for thousands of years for its medicinal properties.

Cumin comes from the Near East. This spice has been used for thousands of years, and traces of it

traces of it can be found in the pharaonic tombs.

Coriander has been cultivated since ancient Greece. Fenugreek is mainly used as a

as a condiment. Ginger comes from India, from the turmeric family.

Cardamom has been known and used in India for thousands of years and became a cultivated

cultivated in the 19th century.

The exact origin of brown mustard is uncertain. The first traces of mustard

date back to 3000 BC. Mustard is known and cultivated by many

civilisations.

COOKING : 

Red curry is associated with Thai and Malaysian cuisine. Red curry is

excellent for cream sauces, coconut milk, almond milk, simmered dishes, soups

soups and marinades. It is delicious in a dahl dish.

It can be sprinkled directly on food at the end of cooking and in mixed salads.

In a wok or frying pan, fry 1-2 teaspoons of spices in coconut oil.

add 200 ml of coconut milk or coconut cream, add the pieces of meat or fish and cook for about 10 minutes.

and cook for about 10 minutes.