Curry Pastes
Gaeng Phet — Red curry paste
Gaeng Phet — Red curry paste
Red curry paste
Gaeng Phet is the red Thai curry paste and the base for classic red curries. Chili, garlic, lemongrass, galangal, and kaffir lime peel. Heat level 4 out of 5.
10 Portionen CHF 0.99 / serving
- Handcrafted in small batches
- No additives or preservatives
- Thai recipes for your kitchen
Choose your flavor
Choose quantity: 1 jar
Other quantity
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- Handmade
- Thai recipes
- Small Batches
- No preservatives
- No additives
- Ingredients disclosed
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Laboratory-tested formula
Die Analyse dieser Produktprobe findest du im verlinkten Laborbericht.
Description
Description
Gaeng Phet is the red Thai curry paste and the base for classic red curries. Chili, garlic, lemongrass, galangal, and kaffir lime peel. Heat level 4 out of 5.
Ingredients
Ingredients
Chili, garlic, vegetable oil (rapeseed), lemon juice, lemongrass, red onion, shrimp paste (crustaceans), coriander seed, coriander root, galangal, kaffir lime peel, pink Himalayan salt, white pepper
Application
Application
Sauté Sauté one to two tablespoons of the paste in a little oil or coconut milk until fragrant.
Add liquid Add coconut milk or broth and let simmer briefly.
Serve Add protein and vegetables of your choice. Season to taste, serve, and enjoy.
Storage & Shelf Life
Storage & Shelf Life
After opening, store at +2 to +6 °C and cover the paste with oil.
Allergens
Allergens
- Crustaceans
Nutritional values per 100 g
Nutritional values per 100 g
| Energie | 1118 kJ / 267 kcal |
|---|---|
| Fett | 14 g |
| davon gesättigte Fettsäuren | 1.8 g |
| Kohlenhydrate | 27 g |
| davon Zucker | 3.6 g |
| Eiweiss | 7.3 g |
| Salz | 2.5 g |
- Made by hand
- Thai recipes
- No preservatives
- View lab report
Profile
At a glance
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Produktlinie
Curry Pastes
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Auf dem Etikett
Red curry paste
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Schärfegrad
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Allergene
- Crustaceans
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Lagerung
After opening, store at +2 to +6 °C and cover the paste with oil.
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Bottled in
100g jar
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Quality
Laboratory tested
Flavor profile
That’s what the glass tastes like
Schärfe
Richtig scharf
Dried chilies burn hotter and longer than fresh ones. Heat with substance.
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Sweetie
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Acid
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Umami
Aromen
- Red chili
- galangal
- kaffir lime peel
- coriander seed
The signature dish
Red curry
Red curry paste
Matches with
- Jasmine rice
- Beef
- Bamboo shoots
- Thai basil
Central Thailand
The base of many curries
The story behind it
Where the red curry comes from
Gaeng Phet is considered the mother of Thai curry pastes — many others are variations of it. Dried red chilies give it its color and a heat that sits deeper and warmer than that of fresh ones.
Chilies themselves are not an ancient ingredient in Thailand: they only arrived in Southeast Asia via Portuguese traders in the 16th century. Before that, heat was provided by pepper.
- Typical of
- Central Thailand
- Chili in Thailand since
- 16th century
- Considered
- Base of many curries
In the jar
Selected ingredients
What makes the flavor of this recipe.
ChiliChili brings the heat.
Start with a small amount and season to taste.
GarlicFor a rich, hearty flavor.
Garlic is part of the aromatic base of this recipe.
LemongrassFor a lemony herb aroma.
Lemongrass adds its characteristic citrus note to the spice base.
GalangalA spicy, slightly peppery note.
Galangal complements the herbs and spices in this Thai recipe.
Selected ingredients. See the complete ingredient and allergen list above and on the label.
Honestly declared
Here's what's inside
In the order prescribed by the declaration: the largest quantity first.
13 Ingredients. Nothing more.
- Chili
- garlic
- vegetable oil
- lemon juice
- lemongrass
- red onion
- shrimp paste
- coriander seed
- coriander root
- galangal
- kaffir lime peel
- pink Himalayan salt
- white pepper
AllergensCrustaceans
The step width indicates the order, not the exact quantity. Percentages are shown where we specify them. Symbolic ingredient photos, not images of the specific batch.
How to use
Application
A spoonful from the jar replaces half your grocery list. Three steps, one pot, done.
- Sautéing
- Sauté one to two tablespoons of paste in a little oil or coconut milk until fragrant.
- Infuse
- Pour in the coconut milk or broth and let simmer briefly.
- To serve
- Add protein and vegetables of your choice. Season to taste, serve, and enjoy.
- Storage
- After opening, store at +2 to +6 °C and cover the paste with oil.
Origin
This is how THAANI is made
Three steps from the original recipe to your glass.
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Original recipe
We cook according to recipes from Thailand. Not adapted, but authentic.
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Handmade production
Small batches, hand-stirred. No additives, no fillers, no preservatives.
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Shipping from Switzerland
Picked and shipped by Wohnwerk Basel.
Lab tested
Quality you can read up on.
We make the ingredients in our formulas transparent and provide available laboratory reports directly with the respective product.
A report documents the tested sample. You can find the complete declaration on the label.
- Ingredients and allergens clearly disclosed
- Laboratory reports to the respective product sample
Production
A look into our kitchen.
This is how THAANI is made: Discover the ingredients, the manual labor, and the people behind our products.
Sharpness in comparison
Where this glass is standing
Spicy is relative. Here you can see our entire range on a scale, and where your jar fits into it.
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No heat
ohne Chili
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Very mild
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Mild
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Noticeable
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Hot
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Very hot
The scale is our own: it compares the varieties with each other, not against Scoville ratings.
Frequently Asked Questions
The most frequently asked questions about our products, answered briefly.
How do I use the paste?
Sauté one to two tablespoons in a little oil or coconut milk, add liquid, then stir in protein and vegetables. The dish is ready to serve in about 15 minutes. You can find the steps further up on this page.
How spicy is that?
Each variety displays its heat level from 0 to 5 on the label, and at the top of this page next to the product name. You can make any dish milder at any time with coconut milk.
Are there any preservatives in it?
No. We cook according to original recipes without preservatives. Everything that is included is listed in full in the ingredients list on this page.
How should I store the glass?
The best-before date is on the label. Once opened, the jar should be kept in the refrigerator. You can find the exact storage instructions for each product in the Storage section.
Where do the recipes come from?
Our products are created according to original Thai recipes, cooked by hand in small batches.
Not conforming. But authentic.
