Red Curry Paste
Red curry paste is hot. It's good with meat, poultry, and particularly, with seafood. It is also a useful ingredient in non-curry dishes say, Thai fish cakes and in curry spinoffs such as clams and/or mussels steamed with red curry paste, a bit of coconut milk and Thai aromatic herbs such as lime leaves, lemongrass, basil, and galangal delicious! Whatever you are using it for, this paste should be fried briefly in oil (preferably coconut oil) to release its fragrances before adding other ingredients.