Description

Thai Red Curry, known as Gaeng Daeng, is a cornerstone of central Thai cooking. Built on dried red chillies, fresh aromatics and coconut cream, it delivers a confident heat balanced by citrus lift and warm spice depth.

Traditionally, dried red chillies are soaked and pounded with lemongrass, galangal, kaffir lime and coriander root to create a fragrant paste glowing with red intensity. This dry blend captures that same vivid character while offering pantry stability and full control over flavour.

Hand-roasted and stone-ground in small batches at our gluten free Sydney facility and packed fresh into recyclable amber glass jars, it preserves its colour, natural oils and that unmistakable just-milled aroma. This blend with dried red chilli flakes, lemongrass, galangal, fingerroot, kaffir lime, coriander, cumin and black pepper is warm, aromatic and deeply expressive.

It can be stirred directly into coconut cream or transformed into a fresh red curry paste in minutes, allowing you to adjust colour, intensity and heat to preference.

Flavour & Aroma Profile

Warm red chilli heat with bright lemongrass and kaffir lime, grounded by galangal, fingerroot and cumin, and finished with gentle pepper warmth.

How to Use

• Use 1 tablespoon per 500 g protein or vegetables
• Use ½ tablespoon for milder heat
• Add tomato paste for deeper red colour without increasing spice
• Add fresh red chillies, sambal or chilli paste for traditional heat
• Warm briefly in oil before adding coconut cream
• Stir 1 to 2 teaspoons into soups or broths
• Mix with oil to coat vegetables or tofu before roasting

Perfect For

• Thai Red Curry with chicken, duck, salmon, prawns or tofu
• Red pumpkin curry
• Coconut soups and ramen
• Spicy salmon or rice bowls
• Roast vegetables and air-fried cauliflower
• Noodles and Thai-inspired pasta
• Marinades for grilling

Wellness Note

In Thai culinary tradition, dried red chilli, lemongrass, kaffir lime and galangal are appreciated for their aromatic warmth and invigorating presence in everyday cooking.

Presentation & Storage

Certified organic and gluten free. Hand-roasted, stone-ground and packed in recyclable amber glass jars. Store in a cool, dry place away from light.

Ingredients & Nutritional Information

Certified Organic Ingredients: Coriander seed, Galangal, Thai Red Chilli Mild, Cumin seed, Lemongrass Root, Lemongrass leaf, Fingerroot, Thai Red Chilli Hot, Kaffir Lime rind, Coriander leaf and Black Pepper.

Dietary Information:

Certified Organic
Gluten Free
Vegan
Gently Roasted & Stoneground spices
No Onion or Garlic
Nut Free
No Corn, Flour or Soy
No Added Salt or Sweetener
No Processing Aids or Anti Caking agents
No Added Flavours or Preservatives

Country of Origin: Made with imported ingredients; Roasted, Stoneground & Packed in Sydney, Australia.

Recipe Inspirations & Pairings

Cooking Inspirations

Classic red curries with salmon, chicken, beef or tofu
Pumpkin or eggplant red curry
Thai coconut noodle bowls
Red curry ramen
Red curry roast vegetables
Air-fried red curry cauliflower
Stir-fries with a spicy coconut finish
Fusion pasta with Thai red curry cream
Spicy dressings & broths

Prepare an Instant Red Curry Paste
Mix 1 tablespoon Thai Red Curry Blend with 1 tablespoon oil and 1 to 2 tablespoons warm water or coconut cream.

Optional: add finely ground shallot and garlic, and fresh red chilli for additional heat.
Warm gently until fragrant before adding coconut cream.

For authentic Thai heat, shrimp paste may be added. For a vegan version, use soy sauce or tamari.

Signature Recipes

1. Thai Salmon (or Pumpkin) Red Curry

Ingredients

• 2 salmon steaks (or 400 g pumpkin)

• 2–3 shallots, chopped/puréed

• 4 garlic cloves, minced

• 1 tbsp Spice Zen Thai Red Curry Blend

• 1 tsp red chilli paste (optional)

• For mild colour: 1 tbsp tomato paste

• For fiery heat: sambal or extra chilli paste

• 400 ml coconut cream

• 1 cup water/ stock

• 1 tbsp fish sauce (omit for vegan)

• 1 tbsp coconut sugar

• 2½ tbsp sunflower oil

• ½ tsp salt

• Coriander or Thai basil

• Fresh chilli

• Thinly sliced kaffir lime leaf

Method

Heat 1½ tbsp oil. Sauté shallots + garlic until soft.
Add Spice Zen Red Curry Blend and bloom gently.
Add chilli paste or tomato paste depending on heat preference.
Stir in a small splash of coconut cream; cook until red oil rises.
Add remaining coconut cream + water + sugar + fish sauce + salt.
For pumpkin: simmer until tender.
For salmon: pan-sear in separate pan; pour curry sauce over to finish.
Garnish with basil, chilli and kaffir lime leaf. Serve with jasmine rice.

Chef’s Tip

The more fresh or paste chilli you add, the more vivid the colour.

2. Thai Red Roast Vegetables

A vibrant Thai-flavoured tray bake that caramelises beautifully.

Ingredients

• 4 cups vegetables (pumpkin, carrot, cauliflower, potato)

• 1 tbsp Spice Zen Thai Red Curry Blend

• 2 tbsp oil

• 1 tsp coconut sugar (optional)

• Salt

Method

Toss vegetables with oil, curry blend, sugar and salt.
Roast at 200°C for 35–45 minutes until crisp and golden.
Finish with lime and coriander.

Chef’s Tip

Stir through 1–2 tbsp coconut cream for a silky, restaurant-style glaze.

3. Thai Red Curry Coconut Ramen

Ingredients

• 1 tbsp Spice Zen Thai Red Curry Blend

• 2 cups stock

• 1 cup coconut cream

• 1 tsp soy sauce or fish sauce

• 1 tsp lime juice

• Noodles of choice

• Greens (bok choy, beans, spinach)

• Tofu, prawns or chicken

Method

Bloom curry blend in a little oil.
Add stock + coconut cream; simmer gently.
Add noodles + greens + protein.
Finish with lime and herbs.

Chef’s Tip
Add a spoon of peanut butter for a velvety Thai–Japanese fusion twist.

Pair It With Spice Zen Cold-Pressed Oils

• Sunflower Oil, neutral, ideal for blooming spices

• Coconut Oil, enhances richness

• Mustard Oil , deep warmth for fusion dishes

Pair It With Spice Zen Teas

• Jasmine Green Tea, floral brightness after chilli heat

• Lemongrass Ginger Tea, refreshes the palate

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Thai Red Curry Spice Blend

Bright, spicy, fragrant and vividly aromatic, an exuberant Thai Red Curry blend capturing the heat, warmth and dazzling colour of Thailand’s most iconic curry.

No Onion or Garlic|No Added Salt or Sugar|Roasted & Stoneground

$11.50

Tax included.

Size: 30 gm

30 gm 60 gm 95 gm

Free Shipping in Sydney metro for orders over $75
Free Shipping in Australia for orders over $150

Description

It can be stirred directly into coconut cream or transformed into a fresh red curry paste in minutes, allowing you to adjust colour, intensity and heat to preference.