RED CURRY

Red curry is a specialty originating from Thailand, spicier than Madras curry or green curry. Red curry is made with paprika and cayenne pepper, which give it its characteristic color, but also turmeric, coriander, cumin, black pepper, fennel, mustard, fenugreek, ginger, cinnamon, cloves and cardamom. It cooks very well with coconut milk, meat, fish or vegetables sautéed in a wok. Its spicy taste can enhance any type of sauce or marinade. A less traditional way to use this curry is to add it to a salad dressing, mayonnaise or any type of cold sauce. Origin: France