Red curry paste is a base for many Thai soup, noodle and curry dishes. This fiery sauce is often tempered with coconut milk and lime, giving the classic tastes we associate with Thai cooking. Only one or two spoons of this sauce are needed for a typical dish. Red curry paste is hotter than green curry paste.
For a quick delicious Thai dish using this product, stir fry one can with 2 cups of coconut milk, and cook until it boils. Add 1 3/4 lb chicken, then add 2-3 cups coconut milk, and stir until chicken is cooked. Add 1/2 lb eggplant, and keep stirring until cooked. Sprinkle with fresh Thai basil leaves, and fresh Thai chiles. Serves 5-7. Serve with jasmine rice.