Mekhala red curry paste has bright chili heat punctuated by galangal, lemongrass, cilantro roots, ginger, shallots and white peppercorns. It is great blended with coconut milk and used as a simmer sauce for all manners of meats; the sweetness of hearty root vegetables like butternut squash or sweet potato also pairs well with this paste. We also like to use it “neat” as a quick and easy flavor enhancement. Try it as a rub for roasting meat or on salmon. Started in Singapore by a pair of entrepreneurial women disappointed in commercial curry pastes made from dubious ingredients, Mekhala curries are organic and vegan. We love that this red curry paste packs bold flavor even without the traditional underpinning of fish sauce or shrimp paste.
Even without the traditional underpinning of fish sauce or shrimp paste, the company’s products have the classic flavor profiles of Thai curries. Moreover, they have a clarity and lightness that is often lost in prepared curry pastes as a side effect of mass production and the use of artificial preservatives.
We test everything we sell. Here’s how we’d use this.
This red curry paste is excellent blended with coconut milk and used as a simmer sauce for all manners of ingredients; we particularly like how the sweetness of hearty root vegetables like butternut squash or sweet potato also pairs well with this paste. The paste also work well as a quick and easy flavor enhancement straight from the jar. Try it as a rub for roasting meat or on salmon.
Even without the traditional underpinning of fish sauce or shrimp paste, the company’s products have the classic flavor profiles of Thai curries. This paste is fairly spicy, so if you are sensitive to heat, proceed with caution-- you may wish to dial it back slightly for a milder experience.
On purchases of $125+ in the contiguous 48 states.
Save up to 40% on items when you purchase 2 or more!
#changethewayyoucook
