Dried chilli, Shallots, Garlic, Galangal, Lemongrass, Kaffir lime- peel, Shrimp paste and salt.
Meat 300grams, 300 grams coconut milk, fish sauce, sugar, sweet basil, crisp eggplant.
Boil meat with dilute coconut milk. Heat 400ml concentrate coconut milk (medium heat) in a pan until oil appears on top. Add 50 grams of red curry paste, cook until boiled. Seasons with fish sauce and palm sugar. Add meat, stir until cooked. Add crisp eggplant and dilute coconut milk, heat until boiled. Garnish with concentrate coconut milk and fresh basil.
For vegetarian, tofu can be a substitute but remember to cook it last. All type of vegetables can be used such as pumpkin, potato or soybean. Red meat, fish balls and chicken work very well for red curry. Crisp eggplant can be substitute with any type of eggplant. Bamboo shoots are also delicious. All the essentials are already in the paste. Soya milk can be used instead of coconut milk.