Red Curry Spice

Red Curry Spice

A spicy, tangy, fresh-tasting blend of spices that makes a characteristic Thai red curry.  Herbie's Red Curry Spice is a dry red powder that can easily be transformed into a paste by mixing it with water or fish sauce to the desired consistency.


Red Curry With Chicken 

  • 1 pound chicken breast, thinly sliced 
  • 1 Tabs sesame or peanut oil 
  • 2 Tabs Herbie's Red Curry spice mix 
  • 1 cup coconut milk 
  • ½ teaspoon shrimp powder 
  • 1 red capsicum, sliced into thin strips 
  • fresh coriander leaves 

Heat the oil in a wok, and add spice mix, shrimp powder and capsicum strips. Stir in the chicken strips and stir-fry over moderate heat for 2 minutes, until chicken turns white. Add coconut milk, bring slowly to simmering point and simmer gently, uncovered, for about 15 minutes. This, unlike stir-fries, can be cooked before it is required and reheated. Serve with white rice and a sprinkling of fresh, chopped coriander leaves. 

Massaman Curry: 

To 2 tablespoons of Red Curry mix add 2 teaspoons gula melaka (or soft brown sugar), and 3 tablespoons of crunchy peanut butter or roasted and crushed almonds.

Contains: Coriander, cumin, chilli, turmeric, paprika, salt, galangal, ginger, fennel, sugar, cassia, star anise, lemon myrtle.