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Red curry

Red curry

This Thai mix, is a must-have for your spice rack

This fairly spicy mix is very popular in Thailand, and will spice up your meat, shrimp, or even tofu recipes. Add 1 to 2 teaspoons of spice to a wok and fry in coconut oil, add 20cl of coconut milk then add your pieces of meat and cook for about 10 minutes. Serve with rice and fresh coriander.

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Using Red Curry in Which Dishes?

Explore Delicate Flavors from Thailand

Red curry is obviously intended for Thai cuisine, and more broadly, Asian cuisine, but it also adapts very well to the preparation of more European dishes. Red curry brings flavors and spiciness to your dishes.

How to Use Red Curry?

Our Ideas for Using Red Curry in Your Kitchen:

· Thai chicken: marinate the chicken in 2 teaspoons of red curry;

· beef with red curry: sauté the onion with red curry and add the beef;

· red curry fish: add a teaspoon of red curry to your vegetables with coconut milk and immerse your fish;

· Thai shrimp soup: put in a saucepan, coconut milk over low heat with peeled and grated ginger, lemongrass stalks, a sliced onion, and a teaspoon of red curry to make the broth;

· lamb stir-fry with red curry: marinate the lamb pieces in 2 teaspoons of red curry;

· mussels with red curry: put 1 teaspoon of red curry in your mussels during cooking;

· red curry noodle stir-fry: cook your noodles, put them in a wok, then add 2 teaspoons of red curry.

Recipe for Red Curry Salmon


2 salmon fillets;

200 ml of coconut milk;

50 g of crushed cashews;

1 tablespoon of freshly chopped coriander;

1 glass of basmati rice;

1 onion;

2 tablespoons of olive oil;

2 tablespoons of sliced almonds;

2 teaspoons of red curry.


Peel and finely chop the onion, sauté it in olive oil over low heat then add the red curry. Add the crushed cashews, salt, and pepper.

Let it cook then add the coconut milk, let it reduce for 10 minutes over low heat then add the coriander.

Put a little red curry on your salmon fillets and sear them in a pan for 4 minutes on each side.

Meanwhile, cook the rice and toast the sliced almonds in a pan until golden brown.

Add them to the rice then plate the salmon with the rice and toasted almonds.

The Ultimate Thai Blend

Red curry is a spicy curry on the palate and on the nose while remaining pleasant. Its flavors are complex, warm, and very aromatic. A small amount of red curry is enough to enhance a dish, give it flavor, and originality to a preparation.

The Famous Red Curry, a Spicy Blend

When we talk about curry, it is important to differentiate the multiple meanings of this term. Curry is a stewed sauce dish with spices. Curry powder, like Terre Exotique's Red Curry, is a blend of mixed spices to use to flavor dishes. In India, the term "massala," meaning "mixture" in Hindi, is preferred to the word curry. Curry paste is a mixture of spices combined with a fat (sesame or peanut oil) and fresh aromatic condiments. Finally, curry leaf, from the curry tree (Murraya koenigii), is also used in cooking, like bay leaf in Western gastronomy. Spicy, red curry is an ally for meat lovers. This spice blend is intense in chili, which gives it its deep red color. It is also composed of paprika, turmeric, mustard, fenugreek, cayenne pepper, coriander, cumin, black pepper, fennel, clove, cardamom, ginger, and cinnamon. Red curry gets its color from its red-dominant ingredients, notably paprika and cayenne pepper, which gives it true power. Terre Exotique's Red Curry is prepared in accordance with Thai tradition. Therefore, it is fragrant, subtle, and spicy; it is indeed the spiciest of curries. As curry is a blend of spices, and depending on those that compose it, it can be yellow like Madras curry or green like green curry because it is based on herbs, black like roasted black curry because its base is composed of black spices. The best known is yellow curry.

Where Does Red Curry Come From?

The History

More Information
More Information
Native country FRANCE
Ingredients paprika, turmeric, coriander, cumin, black pepper, fennel, MUSTARD,
fenugreek, Cayenne chili, ginger, cinnamon, clove, cardamom.
Nutritional Info


TRACES EVENTUELLES D'ALLERGÈNES céleri, sésame, moutarde, fruits à coques.

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