Thai Jungle Curry Paste

This curry paste has taken a long time to make it onto the website. Mainly because I have never been convinced that enough people enjoy eating a curry this spicy. Judging by the amount of requests I get, I was wrong, so here it is. Of course a curry paste shouldn't be just about heat and there is a lot else going on here, it's not a toned down version for Western palates so it's also strong on the shrimp paste as well. Although traditionally cooked without coconut milk I've noticed younger Thais often eating it with coconut milk to tone down the heat.  Also recommended to follow the directions for cooking carefully as this paste has to be cooked by adding it to water and cooking, instead of being heated directly which would induce sneezing attacks or worse!
Dried Red Bird's Eye Chillies (17%), Shallots , Sunflower Oil, Thai Fish Sauce (Fish), Lemon Grass , Krachai (9%) Garlic, Shrimp Paste (Crustaceans), Galangal, Coconut Palm Sugar, Kaffir Lime Leaves, Coriander (3%) , Salt, Thai Basil.
Allergen advice. For allergens, see ingredients in bold.
Contents will cook 500g (1 lb) meat, fish or vegetables.
No artificial colours, flavours or preservatives. Gluten free
Shelf life 12 months from packing date.
See Recipe  Thai Jungle Curry

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