Pasta czerwonego curry wersja countryside LOBO 50g

Red curry paste countryside style LOBO 50g

5,00 zł

Red curry paste countryside style LOBO 50g

Name: Red curry paste countryside style LOBO 50g
Brand: LOBO
SKU: R155
Price: 5.00 PLN
Availability: OutOfStock

5,00 zł 100,00 zł/ kg

🌍 PRODUCER	LOBO
⚖️ SCALE	0.05 kg
📆 VALIDITY	January 29, 2026
🌶️ SPICINESS
🌿 VEGAN	❓
🌾 GLUTEN-FREE	❓

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Before opening: Store in a dry, cool place, away from light.
After opening: Store in the refrigerator in a tightly sealed container and use within a few days to several weeks. Do not provide exact dates.

Shipping costs and methods:
Inpost Parcel Lockers: PLN 9.50
Courier: PLN 12.99
Cash on delivery: PLN 18.00
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Red curry paste countryside style LOBO 50g

Lobo Countryside Red Curry Paste 50g is an aromatic curry paste inspired by traditional Thai provincial recipes. The countryside version does not contain coconut milk, making it easy to use in simple dishes. Just stir-fry the paste in a little oil, add meat, vegetables, and water to create a delicious countryside-style curry in minutes.

🌿 FLAVOUR AND AROMA

The aroma combines a fresh blend of lemongrass, galangal, and garlic with a sharp note of red chili. The taste is a distinct, spicy base with a hint of sweetness from spices and the characteristic accent of shrimp paste. The paste's texture is thick with finely chopped herbs. The intensity can be easily adjusted to taste by adding more or less paste and liquid to dishes.

Dishes you can use it in:

Lobo Countryside Red Curry Paste is a versatile tool in Thai and Asian cuisine. You can use it as a base for coconut milk-free curries, a marinade for meats, or an addition to stir-fry dishes.

Red curry with chicken — stir-fry the paste in oil, add diced chicken and vegetables, cover with water or broth, and cook until tender.
Meat marinade — mix the paste with a little oil and soy sauce, rub onto meat, and leave for a few hours before baking or frying.
Vegetable stir-fry — quick fry with your favorite vegetables, finally season with sauces and a little water.
Curry soup — add to broth at the beginning of cooking to get an intense, aromatic stock.